KUIH ketayap. Dadar gulung. Indonesian coconut pancake.
Whichever way you name it, this delectable sweet pandan-infused crepe rolls filled with caramelised grated coconut is a favourite local kuih among Malaysians for breakfast, teatime or dessert.
Some would say that kuih ketayap is part of the Nyonya (Peranakan) kuih repertoire, while to others it is a ubiquitous Malay kuih but this popular local treat is an adaptation of both cultures.
In Bahasa Indonesia, dadar means omelette while gulung means roll.
During Ramadan, kuih ketayap is much sought after to break one’s fast.
The light, coconut milk-based pancake wrapped around the moist and sweet coconut filling is something special, if all the textural elements are cooked properly.
For the pancake batter, it is always best to use fresh pandan leaves instead of green colouring or pandan essence as the latter does give off an overpowering taste.
For the coconut milk, the fresher the better.
However, if you are unable to buy fresh coconut milk, the store-bought ones will suffice.
In celebrating National Day and Malaysia Day, I wanted to inject some fun with the plain canvas batter by infusing natural food colouring to depict the Jalur Gemilang – white, blue, yellow and red.
Of course, I also included the original pandan version to keep with tradition.
There is no harm in using synthetic food colouring as it offers more vibrant hues but natural food dyes are better for health in the long run.
To get the blue shade I looked to butterfly pea flower or bunga telang, beetroot juice for the red and turmeric powder for the yellow.
All three ingredients do not offer much in terms of flavour but you will get a slight earthy taste like when you eat nasi kunyit.
Add a squeeze of lime juice to the beetroot juice to set the red hue, otherwise it will turn brown.
You can even use hibiscus tea if you have it.
In this recipe, I used half and half of gula melaka (palm sugar) and jaggery (unrefined cane sugar) to give a pleasant flavour profile to the coconut with a little salt to balance it out.
The cornstarch is to add some bulk to the sweetened coconut filling and make it moist.
250gm all purpose flour, sifted
550ml coconut milk
3 tbsp olive oil
Pinch of salt
1 cup of water
20gm beetroot, chopped
¼ cup water
¼ tsp lime juice
20 fresh butterfly pea flowers
¼ cup water
½ tsp turmeric powder
¼ cup water
12 pandan leaves, chopped
¼ cup water
(Note: For plain batter, just add ¼ cup of cold water and mix).
Combine the sifted flour, lightly beaten eggs, coconut milk and whisk until smooth.
Add oil and salt and mix. Gently pour in the water and mix well. Divide batter into five cups.
To make the colouring, puree the beetroot with the water and lime juice and strain the liquid. Mix into the batter.
Puree the flowers and water and strain into the batter.
Mix the turmeric powder and water and add to the batter.
Puree the pandan leaves and water and strain into the batter.
Keep the coloured batter aside.
200gm freshly grated coconut (flesh only)
2 pandan leaves, tied into a knot
100gm gula melaka, grated
100 gm jaggery, grated
¼ tsp salt
3 tbsp water
1 tbsp cornstarch
In a frying pan on medium heat, add all the ingredients and mix until caramelised.
Be sure not to burn the coconut mixture. The end result should be a dark golden brown colour.
Let cool slightly and set aside.
Brush the surface of a separate flat pan, preferably non-stick, with oil. Pour in a thin layer of batter in the centre and swirl the pan to ensure an even crepe-like consistency.
When the batter is cooked (notice air bubbles forming on the surface), remove gently and place on a separate plate.
Repeat until all the batter is used.
Place one heaped tablespoon of coconut filling on one side of the crepe, fold over to hold in the filling before folding the sides in to form an oblong package. Just like how you would a spring roll.
Serve immediately. This can be kept in the fridge for one day.