Malaysian Kuih Dadar: Coconut & Pandan Pancakes

Prepare the filling: In a small saucepan, combine the grated coconut, palm sugar, and 2 tablespoons of water. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the sugar has melted and coated the coconut, and the mixture is slightly sticky. Set aside to cool.

Make the pancake batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, combine the coconut milk, 1/2 cup water, and pandan extract. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, lump-free batter forms.

Heat a non-stick frying pan or crepe pan over medium heat. Lightly brush the pan with vegetable oil.

Pour about 1/4 cup of batter into the hot pan, swirling quickly to coat the bottom evenly. Cook for 1-2 minutes, until the edges start to crisp and the surface is set. The pancake should be vibrant green.

Carefully flip the pancake and cook for another 30 seconds to 1 minute, just until lightly cooked through. Transfer the cooked pancake to a plate.

Repeat with the remaining batter, brushing the pan with oil as needed, until all pancakes are cooked.

Assemble the Kuih Dadar: Place a cooked pancake on a clean surface. Spoon about 1-2 tablespoons of the coconut filling onto one edge of the pancake. Fold in the sides, then roll tightly from the filled edge to create a neat cylinder.

Arrange the finished Kuih Dadar on a serving platter. Serve warm or at room temperature.

Enjoy your homemade Malaysian Coconut and Pandan Pancakes!