KUIH KETAYAP

KUIH KETAYAP

A crepe with filling of sweet coconut.
Recipe source: by Sonia aka Nasi Lemak Lover

Filling:
400 g grated coconut
2 Tbsp brown sugar
150 g palm sugar - chopped
125 ml water
2 pcs pandan leaves
4 Tbsp coarse white sugar
1/2 tsp salt
1 tsp plain flour (to bind)

Method:
1) boil together all sugars, pandan leaves and water until sugar dissolves.
2) discard pandan leaves, add in grated coconut and salt
3) cook until slightly dry and sprinkle in the plain flour, combine well
4) when it reaches the dryness, remove from heat & leave aside to cool

Crepe Batter
300 g all purpose flour
2 Tbsp tapioca flour
650 ml pandan water (juice from pandan leaves + water)
1 egg
1 Tbsp corn oil
1 Tbsp condense milk
1/2 tsp salt

Method:
1) mix 2 flours & salt and leave aside
2) mix corn oil, condense milk & pandan water together
3) add beaten egg into flour mixture, and slowly pour in the liquid
4) whisk to combine
5) sieve and leave aside for 1-2 hours

Preparation:
1) heat up a shallow pan & lightly grease the pan
2) pour one scoop of batter in the centre & swirl pan to coat the base
3) when colour of batter changes and the sides of crepe turns dry, it is ready.
4) remove and stack on each other
5) put a spoonful of filling on the crepe and roll it up like spring roll