Kueh Dadar

I had to cancel my trip back to Singapore this summer due to the covid-19 pandemic. What I miss most from Singapore are obviously the friends and family that I will not get to meet this year. I will also miss the many hawker food and traditional snacks and kuehs that I grew up with. To say I love nyonya kueh is an understatement. I can barely walk past a Bangawan Solo store without checking out all the colorful assortment of kuehs and cookies.

This Memorial Day weekend, we are are still operating under shelter-in-place and there is nowhere to go. I decided that I will make it a Kueh weekend and create a mini Bangawan Solo in my home kitchen.

For really, really good nyona kueh, there is no substitute for finely grated fresh coconut. In the past, I made do with store-bought frozen grated coconut. They are never as delicate and flavorful as the real deal from a fresh coconut. This time, I decided to try grating it myself and picked up a fresh coconut from the Indian Cash and Carry store instead. My coconut grater arrived right on time on Thursday night and I am in business!

I started with Onde onde to polish up my kueh making skill. The result was awesome, and then I wondered what to do with all the leftover freshly grated coconut? Kueh dadar is it! The result is so good that EK gobbled 3 dadars in one fell swoop. I thought it is really good too, definitely worth going the extra mile for freshly grated coconut!


Ingredients

Fresh Grated Coconut

  • 1 fresh coconut. In the bay area, you can find them easily in Indian grocery stores.

Filling

  • 220g grated coconut, freshly grated coconut preferred
  • 200g chopped gula malaka
  • 1/4 tsp salt
  • 150ml water
  • 3 screw pandan leaves

Crepe

  • 200g all purpose flour
  • 1/2 tsp salt
  • 2 eggs
  • 275 ml pandan juice
  • 250 ml coconut milk (100 ml coconut milk diluted with 150 ml water)

Directions

Freshly Grated Coconut

  1. Rinse and dry the coconut.
  2. Using the back of a cleaver, hack the coconut around the equator line, rotating the coconut after each blow. Do this over a big bowl to catch the fresh coconut juice.
  3. Once the coconut is broken, separate the halves and collect the juice. Run the juice through a fine sieve and enjoy. The coconut juice is so refreshing!
  4. Grate each half carefully, running the grater over the white flesh only.
  5. Store the grated coconut in the refrigerator quickly. The coconut turns sour very quickly in warm weather.

Filling

  1. Mix all ingredients together in skillet over medium heat until gula melaka is dissolved. Continue to cook until the water is absorbed, but not too dry. I like the filling of the kueh dadar to be moist.
  2. Remove from heat and cool completely. Cover and refrigerate until ready to use.

Crepe

  1. Combine flour and salt in a large mixing bowl. Stir eggs into the flour with a whisk while adding the pandan juice and coconut milk slowly.
  2. Run the batter through a sieve.
  3. Grease a medium nonstick skillet with a piece of oiled paper towel. Preheat the skillet over medium high heat.
  4. Measure 1/3 cup of batter and pour onto the middle of the skillet slowly. Tilt and swirl the skillet as the batter is added to form a thin crepe covering the skillet.
  5. Once the face of the crepe looks dry (it takes only a few seconds), reduce the heat to low. Continue to cook until the crepe releases from the skillet when the pan is shaken.
  6. Transfer to a plate to cool.

Assembly

  1. Place one to two tablespoons of filling on each crepe and roll it up like a spring roll.
  2. Cover and store excess crepe in the refrigerator. Ensure crepe and filling are cooled completely before covering and putting them away in the fridge. Assemble when ready to consume.
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