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Brief overview
Kuih Dadar is one of those treats that instantly draws you in with its striking green hue and delicate rolled shape. Found across Malaysia in markets, home kitchens and festive trays, this pandan flavoured crepe filled with sweet coconut is more than just a dessert, it’s a nostalgic bite of tradition.
Often enjoyed with tea or served as part of a kuih platter, Kuih Dadar is both satisfying and light, making it a firm favourite during breakfast, afternoon snacks or celebrations.
What Is Kuih Dadar?
Kuih Dadar, sometimes called Kuih Ketayap, is a rolled crepe filled with a fragrant mixture of grated coconut and palm sugar. The crepe itself is tinted and flavoured with pandan juice, giving it a vibrant green colour and a subtly floral aroma. Once cooked, it’s wrapped around the warm coconut filling and served as a soft, chewy roll that’s both sweet and aromatic.
This kuih is part of Malaysia’s rich tapestry of traditional bite sized snacks, which are often made without the need for ovens or elaborate equipment.
While its appearance is elegant, Kuih Dadar is simple at heart, relying on fresh ingredients and balance rather than complexity. It’s the kind of food that feels homey and celebratory all at once, loved by children and adults alike.
Ingredients and Taste
The pandan crepe is made from a light batter of flour, eggs, coconut milk and pandan juice, mixed until smooth and then poured onto a hot pan to create thin, soft layers. The pandan lends more than just colour, it gives the crepe a subtle sweetness and a leafy, vanilla like fragrance that’s unmistakable in Southeast Asian cooking.
The filling is where the richness comes in. Freshly grated coconut is simmered gently with gula Melaka, or palm sugar, until it turns into a sticky, golden brown mixture that’s deeply aromatic and just the right amount of sweet.
A pinch of salt often rounds it out, enhancing the flavours without overwhelming the natural sweetness. The result is a crepe that’s soft on the outside, slightly chewy, and filled with a warm, coconut rich centre that melts on the tongue.
Every bite is a mix of creamy, sweet and fragrant, with textures that feel both comforting and satisfying. It’s not cloyingly sugary, the palm sugar brings a deep, caramel like tone that contrasts beautifully with the freshness of the pandan.
A Taste of History
Kuih Dadar belongs to the broader world of kuih, a category of traditional Malaysian sweets and snacks often made with rice flour, coconut and natural flavourings. This one in particular has roots in the Malay and Peranakan communities, where culinary traditions are shaped by a mix of local ingredients and cultural blending.
The use of pandan and coconut reflects the tropical abundance of Malaysia, while the crepe technique hints at foreign influences adopted and localised over generations.
Although the exact origin is difficult to pin down, Kuih Dadar has been a mainstay in kampung kitchens and pasar malam stalls for decades, passed down through family recipes and community gatherings.
Today, it continues to be made in homes and bakeries alike, keeping its charm without needing reinvention. There’s a quiet elegance in its simplicity, proof that some of the most enduring foods are the ones that stay closest to their roots.
Whether enjoyed fresh off the stove or picked up from a morning market, Kuih Dadar is a sweet reminder of how tradition lives on, one crepe at a time.
How To Make Kuih Dadar
Ingredients
For the pandan crêpe batter:
- 100g plain flour
- 1 large egg
- 250ml coconut milk
- 1 tbsp pandan juice (see tip below) or 1 tsp pandan extract
- A pinch of salt
- A little oil, for greasing the pan
For the coconut filling (inti):
- 150g freshly grated coconut (or frozen, thawed)
- 100g gula Melaka (palm sugar), chopped
- 1 tbsp white sugar (adjust to taste)
- 1 pandan leaf, knotted (optional but traditional)
- 3 tbsp water
Instructions:
Step 1/9
To begin, prepare the pandan juice if using fresh leaves. Blend 6 pandan leaves with 2–3 tbsp water until finely ground, then strain through a muslin cloth or fine sieve to extract the juice. Set aside.
Step 2/9
Make the crêpe batter by whisking the flour, egg, coconut milk, pandan juice (or extract), and a pinch of salt in a mixing bowl until smooth and lump free. Let the batter rest for 15 minutes to allow the flour to fully hydrate. This helps create a tender, pliable texture.
Step 3/9
While the batter rests, prepare the coconut filling. In a small saucepan over low heat, combine the gula Melaka, white sugar, pandan leaf, and water. Stir until the sugars dissolve completely into a syrup.
Step 4/9
Add the grated coconut to the syrup mixture. Cook over medium low heat, stirring continuously, until the coconut absorbs the syrup and the mixture is sticky and slightly dry. This should take about 8–10 minutes. Remove the pandan leaf and let the filling cool.
Step 5/9
Heat a small non-stick frying pan over medium low heat and lightly grease it with oil. Pour in a small ladleful of batter and swirl to form a thin, even layer. Cook for 1–2 minutes until the surface is dry and the edges begin to lift. There’s no need to flip it, these are single sided crêpes.
Step 6/9
Transfer the cooked crêpe onto a plate or clean tea towel. Repeat until all the batter is used, stacking the crêpes with parchment between each to prevent sticking.
Step 7/9
Once the crêpes are cool enough to handle, begin assembling. Place one crêpe on a flat surface, cooked side up. Spoon about 1½ tablespoons of coconut filling just below the centre.
Step 8/9
Fold the bottom of the crêpe over the filling, then fold in the sides, and roll upwards tightly, similar to wrapping a spring roll. Repeat with the remaining crêpes and filling.
Final Step/9
Arrange the Kuih Dadar rolls seam side down on a serving plate. Serve at room temperature as a snack or dessert. Optionally, garnish with a light dusting of desiccated coconut or a drizzle of gula Melaka syrup for added richness.
Cooking Tips for Perfect Kuih Dadar
- Fresh pandan juice offers the most fragrant aroma and natural colour. If using extract, adjust the quantity to avoid overpowering the batter.
- Let the batter rest, this small step improves the crêpe texture and makes it easier to spread thinly.
- Use low to medium heat when cooking the crêpes to avoid browning, which would alter the traditional green hue.
- Grated coconut should be moist, not dry. If using frozen coconut, allow it to thaw fully and squeeze out any excess water.
Kuih Dadar (Pandan Crepes with Coconut Filling)
Equipment
- Blender or food processor
- Mixing bowls
- Whisk
- Non-stick frying pan or skillet
- Spatula
- Measuring cups and spoons
- Saucepan for preparing the coconut filling)
Ingredients
For the pandan crêpe batter:
- 100 g plain flour
- 1 large egg
- 250 ml coconut milk
- 1 tbsp pandan juice see tip below or 1 tsp pandan extract
- A pinch of salt
- A little oil for greasing the pan
For the coconut filling (inti):
- 150 g freshly grated coconut or frozen, thawed
- 100 g gula Melaka palm sugar, chopped
- 1 tbsp white sugar adjust to taste
- 1 pandan leaf knotted (optional but traditional)
- 3 tbsp water
Instructions
- To begin, prepare the pandan juice if using fresh leaves. Blend 6 pandan leaves with 2–3 tbsp water until finely ground, then strain through a muslin cloth or fine sieve to extract the juice. Set aside.
- Make the crêpe batter by whisking the flour, egg, coconut milk, pandan juice (or extract), and a pinch of salt in a mixing bowl until smooth and lump free. Let the batter rest for 15 minutes to allow the flour to fully hydrate. This helps create a tender, pliable texture.
- While the batter rests, prepare the coconut filling. In a small saucepan over low heat, combine the gula Melaka, white sugar, pandan leaf, and water. Stir until the sugars dissolve completely into a syrup.
- Add the grated coconut to the syrup mixture. Cook over medium low heat, stirring continuously, until the coconut absorbs the syrup and the mixture is sticky and slightly dry. This should take about 8–10 minutes. Remove the pandan leaf and let the filling cool.
- Heat a small non-stick frying pan over medium low heat and lightly grease it with oil. Pour in a small ladleful of batter and swirl to form a thin, even layer. Cook for 1–2 minutes until the surface is dry and the edges begin to lift. There’s no need to flip it, these are single sided crêpes.
- Transfer the cooked crêpe onto a plate or clean tea towel. Repeat until all the batter is used, stacking the crêpes with parchment between each to prevent sticking.
- Once the crêpes are cool enough to handle, begin assembling. Place one crêpe on a flat surface, cooked side up. Spoon about 1½ tablespoons of coconut filling just below the centre.
- Fold the bottom of the crêpe over the filling, then fold in the sides, and roll upwards tightly, similar to wrapping a spring roll. Repeat with the remaining crêpes and filling.
- Arrange the Kuih Dadar rolls seam side down on a serving plate. Serve at room temperature as a snack or dessert. Optionally, garnish with a light dusting of desiccated coconut or a drizzle of gula Melaka syrup for added richness.
