Kueh Ketayap – Grated Coconut Crepe

Ingredients for Skin Dough

  • 6 tbsp Plain Flour
  • 1 tbsp Tapioca Flour
  • 1 Egg
  • Freshly cut Pandan Leaves (For fragrant purposes)
  • 100ml Water
  • ½ tsp Salt

Directions for Skin Dough

  1. Put Water and Pandan Leaves into a blender. Strain the leaves to retain juice.
  2. Mix Plain Flour, Tapioca Flour and Salt together in a mixing bowl.
  3. Add in Egg and Stir until the batter is smooth
  4. Add in the Pandan Juice slowly and mix well
  5. Grease the pan slightly at LOW heat. Scoop the batter using a medium size ladle onto the heated pan. Flip the crepe skin over once you see bubbles.
  6. Remove the crepe skin and put it onto a flat plate

Ingredients for Filling

  • 1 packet Grated Coconut Filling
  • 2 tbsp Gula Melaka
  • 1 tbsp Brown Sugar
  • Freshly cut Pandan Leaves (For coloring purposes)
  • 50ml Water

Directions for Filling

  1. Put Water, Brown Sugar, Gula Melaka and Pandan Leaves into a pot and cook until the sugar dissolves completely
  2. Put the Grated Coconut into a wok and stir-fry. Pour in the Sugar Syrup until it dries up a little. Then set aside to cool down

To combine the Dough and Filling

  1. Put the Crepe Skin onto a flat plate. Scoop a spoon of the filling and Roll it up into cylinder.
  2. You are all ready to EAT!!!


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