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Low-Sugar Malaysian Pandan Crepe Rolls (Kuih Ketayap)

A classic Malaysian teatime snack.
Course Snack
Cuisine Malaysian
Keyword kuih
Servings 12 rolls
Author Jackie Miao

Equipment

  • 12" nonstick pan
  • Spatula
  • Digital kitchen scale
  • 2-cup Pyrex measuring cup
  • Silicone brush
  • 3 small bowls
  • Sieve
  • Big mixing bowl for batter
  • Bowl to keep filling
  • Wooden spoon
  • ladle
  • Whisk

Ingredients

FILLING

  • 350 g grated white coconut fresh or frozen
  • 100 g palm sugar
  • A pinch kosher salt
  • 120 ml neutral-tasting vegetable oil sunflower, vegetable or canola
  • 1/2 stick butter softened or melted

CREPE BATTER

  • 200 g plain or all-purpose flour sifted
  • 30 g corn flour sifted
  • 20 g glutinous rice flour sifted
  • 1/8 tsp baking soda
  • 3 eggs
  • 150 ml coconut milk
  • 360 ml water
  • 5-6 pieces pandan leaves cut into 1" pieces
  • 1 tbsp sugar
  • 1/2-1 tsp kosher salt

EXTRA INGREDIENTS (AS NEEDED)

  • extra flour on the side for adjusting the viscosity of the batter
  • extra water on the side for adjusting the viscosity of the batter, and moisture content of the filling.

Instructions

PANDAN EXTRACT (skip step using pre-made extract)

  • Blend the cut pandan leaves with water (350 ml). Separate the pulp from the liquid in a sieve, and set the pandan juice aside.

FILLING

  • Heat oil in a 12" nonstick pan on medium high heat. When the oil is hot, add the palm sugar and fry it for 30 seconds.
  • Add the grated coconut and salt. Fry the contents until well incorporated, and the filling has a good coconut aroma. About 5 minutes.
  • If the filling is too dry, add a tbsp of water to keep it moist. Remove from heat and set aside in a bowl to cool.
  • Wash the pan and dry it for the next step.

CREPE BATTER

  • In a big mixing bowl, beat 3 eggs with a whisk ntil all the white and yellows are fully mixed. Incorporate all the wet ingredients gradually, starting with the coconut milk. Add and mix in 4 batches.
  • Slowly add the pandan juice in the same manner, in 4 batches, whisking all the contents in a gentle manner.
  • Add the dry ingredients (plain, corn and glutinous flour, sugar, salt, baking soda) using a sieve in a dusting manner in small batches. Make sure a batch is well incorporated before adding another batch. This helps to prevent clumps in the batter. Keep mixing the batter to work some of the gluten, but don't beat air into the batter.
  • The batter should have the consistency likened to dripping honey, and not as thin as agave or maple syrup streams. Add flour or water in 1/2 tbsp increments to tweak the batter if you need to.
  • If you have clumps showing up, you may have to pass the batter through a sieve to remove them. The crepes batter can't have clumps.

MAKING THE CREPE

  • Heat the nonstick pan on medium high. When hot, using a silicone brush brush a thin later of softened or melted butter on to the pan. Scoop some crepe batter into the middle of the pan, and quickly make a swirl until the batter spreads into a thin round layer.
  • Fry the crepe on medium until lightly brown. (About 2 minutes). Flip the crepe and fry the other side for another 30 seconds. Slide the crepe into a plate, stacking them on top of each other until ready to use. Continue making crepes in the same way until all the batter is used up. Hint: Thinner crepes are best.

MAKING THE PANCAKE ROLL

  • Lay a crepe onto a large flat plate. Add some coconut filling toward the bottom part of the crepe, and roll the pancake half way up like a burrito. Fold and tuck the sides. Continue rolling until the crepe resembles a roll. Repeat same steps will all the other crepes until you finish making all the rolls.
  • Arrange the crepe rolls on a nice plate to serve. They need to refrigerated if unconsumed on the same day. Keep them individually wrapped in saran wrap in a container or ziplock bag if you are storing them in the frige. They will be good for up to 3 days. Serve the kuih ketayap with coffee or tea. Enjoy!