Malaysian green pancakes with coconut filling
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Difficulty: Intermediate Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
Servings: 2
Best Season: Suitable throughout the year


These delicious crepes filled with coconut are a traditional Indonesian-Malaysian dessert which I am sure will impress you!

Traditionally these crepes are flavored and colored with pandan leaves, but since those are not available everywhere, I chose to use spinach juice for coloring. Don’t worry, that will not flavor the batter, so it will not impact the taste.

The term “kuih” refers to sweets and “dadar” refers to omelette/crepes, so that is the meaning of this dessert’s name.



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  1. Start by adding the egg to a bowl and give it a whisk, then add the spinach juice and mix everything well. Add the coconut milk and mix everything well. Add the flour and mix everything well. If there are lumps, strain the mixture. Leave it aside.

  2. For the filling, add the cornstarch and the water to a pan and mix everything well. Add the sugar and turn on the heat. Keep mixing and cook it until it starts boiling. Add more water if the mixture is too thick. Add the grated coconut and mix everything well. Adjust the mixture as per your taste: it should have a thick consistency but not too runny.

  3. In a pan, add some coconut oil and cook the pancakes one by one, flipping them once they are done on one side.

  4. Fill the pancakes with the cooled coconut filling and serve. Enjoy!

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.