Kueh Dadar - Coconut Filled Crepes

Eaten any time of day but particularly great for dessert, these sweet coconut-filled crepes combine pandan, coconut and palm sugar, flavors of my childhood!













Pandan Juice:

  • 120g pandan leaves (fresh or frozen)
  • 6 tablespoons water
  • ( if you can't find pandan leaves, mix 1 Tbsp natural pandan extract into the 6 Tbsp water)


  • 100g flour
  • 1 egg
  • 250ml coconut milk
  • 100ml pandan juice
  • Pinch of salt


  • 180g grated coconut 
  • 3 fresh or frozen pandan leaves, knotted, if available
  • 120g coconut palm sugar (or brown sugar), finely chopped
  • 1/2 tsp salt
  • 2 Tbsp Water 


  1. Make the pandan juice: place the pandan leaves and the water in a blender and blend until the pandan leaves resemble grass clippings. Strain using a fine mesh sieve or a nut bag or muslin cloth and squeeze out as much of the liquid as possible. You will want approximately 100ml pandan juice. Set aside. (If you cannot find pandan leaves at your asian grocer, natural pandan extracts are available online and can be used for this recipe instead. Just stir 1 Tbsp of pandan extract into 6 Tbsp water and set aside.
  2. Make the batter: Place all the batter ingredients in a bowl and whisk until everything comes together. Approximately 1 to 2 minutes. The batter should be smooth and not lumpy. Set aside. 
  3. Make the filling: In a large sauce pan or wok, heat the wok to medium heat. Add the grated coconut along with the knotted pandan leaves, if using, and sauté for 1 minute on medium. Lower the heat to low, and add the gula Melaka, salt and water to the wok. Saute for 2-3 minutes until well incorporated. The filling should be moist. If the resulting filling is too sweet, add more coconut. If you find the filling isn’t sweet enough, add more sugar. Set aside until cool. 
  4. To make the pandan crepes - Heat a non stick pan on high for 1 minute. Add 1 tsp of oil and rub the surface of the pan with a paper towel until well oiled. Measure out 1/4 cup of the batter and pour the batter onto the hot pan. Swirl the pan immediately to spread out the batter forming a circle. Allow to cook for 2 minutes. Carefully use a thin spatula to release the edges from the pan. Once the crepe moves around freely, carefully flip the crepe over and heat the other side for 1 minute. Remove from heat and place on a plate or baking tray. Repeat with the rest of the batter. 
  5. Allow the crepes to cool down before proceeding. 
  6. When ready to fill the crepes, lay one crepe on a flat surface. Place 2 tablespoons of the filling in the lower 1/3 of the crepe, leaving a border around the bottom and sides of the crepe. Carefully folder the bottom portion of the crepe over the filling followed by the left and right sides. Roll the crepe over to form a log. Eat immediately.