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!
Fresh Grated Coconut
- 1 fresh coconut. In the bay area, you can find them easily in Indian grocery stores.
- 220g grated coconut, freshly grated coconut preferred
- 200g chopped gula malaka
- 1/4 tsp salt
- 150ml water
- 3 screw pandan leaves
- 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)
Freshly Grated Coconut
- Rinse and dry the coconut.
- 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.
- 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!
- Grate each half carefully, running the grater over the white flesh only.
- Store the grated coconut in the refrigerator quickly. The coconut turns sour very quickly in warm weather.
- 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.
- Remove from heat and cool completely. Cover and refrigerate until ready to use.
- 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.
- Run the batter through a sieve.
- Grease a medium nonstick skillet with a piece of oiled paper towel. Preheat the skillet over medium high heat.
- 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.
- 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.
- Transfer to a plate to cool.
- Place one to two tablespoons of filling on each crepe and roll it up like a spring roll.
- 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.