Kuih Ketayap (Traditional)
Hidangan tradisional · Malaysian
A classic Malaysian dessert featuring thin, green pandan-flavored crepes filled with a sweet, grated coconut and palm sugar mixture. These rolled crepes are a beloved traditional treat.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Grated Coconut2 cups
- Palm Sugar (Gula Melaka)1 cup, chopped
- Pandan Leaves3-4 leaves
- Water1/2 cup
- Salt1/4 teaspoon
- Rice Flour1 cup
- All-Purpose Flour1/4 cup
- Egg1
- Coconut Milk1 cup
- Vegetable Oil2 tablespoons
Langkah
- 1
Prepare the filling: Combine grated coconut, chopped palm sugar, pandan leaves (tied into a knot), and 1/4 cup water in a saucepan. Cook over medium heat, stirring constantly, until the palm sugar dissolves and the mixture thickens into a moist, sticky filling. Remove pandan leaves. Set aside to cool.
- 2
Prepare the crepe batter: Blend pandan leaves with the remaining 1/4 cup water to extract juice. Strain and discard the leaves. In a bowl, whisk together rice flour, all-purpose flour, egg, coconut milk, pandan water, salt, and vegetable oil until smooth. The batter should be thin.
- 3
Cook the crepes: Lightly grease a non-stick pan or crepe maker. Pour a ladleful of batter into the pan and swirl to create a thin, round crepe. Cook for about 1-2 minutes until the edges lift easily. Do not overcook.
- 4
Assemble the Kuih Ketayap: Place a cooked crepe on a flat surface. Spoon about 1-2 tablespoons of the coconut filling onto one side of the crepe. Fold the crepe in half, then roll it up tightly to enclose the filling.
- 5
Serve: Arrange the rolled Kuih Ketayap on a serving platter. Best served at room temperature.
