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Kueh Dadar is one of the most popular Peranakan kuehs you see in shops around Singapore. Just take one bite into the pandan flavoured crepe bursting with a gula melaka grated coconut filling and it’s easy to see the appeal!
This recipe does not require many ingredients, but using fresh, quality ingredients will really elevate the flavour of the final product. Bottled pandan extract can be used as a shortcut in preparing the crepe batter but nothing compares to preparing your own from fresh pandan leaves. To get a more concentrated extract, you can even leave the strained pandan juice in the fridge overnight for the flavour to settle. As for the coconut milk and grated coconut, fresh is best! It is getting harder to find stalls selling freshly grated coconuts these days, but you should be able to locate them in bigger markets such as Tekka and Geylang Serai.
When it comes to preparing the pandan crepes, practice makes perfect! Do not use too much batter and use the same amount each time so you get consistently sized thin pandan blankets. Keep the fire on low so the crepes don’t brown.
These kueh dadars can be enjoyed anytime of the day, but is especially perfect for afternoon tea when you need a little sugar rush to pull you through the day!
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