Kueh Dadar

Ingredients:-

Skin:

150g plain flour
1/4 tsp salt
2 small eggs, beaten
150ml thin coconut milk
100ml pandan juice
65ml water
1 tbsp corn oil

Oil for greasing pan

Filling:

150g palm sugar, roughly chopped
113ml water
2 pandan leaf, knotted
150g grated coconut


Method:-

1) To make filling:- Place palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10 minutes until liquid starts to thicken and become syrupy.
2) Add pandan leaf and grated coconut. Continue to cook over low heat for 10 - 15 minutes until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired.
3) To make skin:- Sift flour and salt into a medium bowl. Make a well in the centre and pour in the eggs, coconut milk and pandan juice using a wooden spoon or balloon whisk making a smooth batter free from lumps.
4) Thin the batter down with the additional 65ml of water and stir in the oil. Mix well. Cover bowl and allow batter to stand for 20 - 30 minutes.
5) Heat a small frying pan over medium heat. Grease pan lightly.
6) Stir batter and pour a scope of batter into the pan. Rotate pan immediately so that the batter covers the base in a thin layer. Flip the skin over and allow the other side to cook.
7) Placed cooked skin onto a plate and continue to complete the rest of the batter. The batter tends to thicken as time pass. Thin it down with some water if necessary.
8) Place a spoonful of filling in the centre of the pancake and fold bothe side towards the middle and roll the pancake away from you, neatly enclosing the filling.