Kuih Ketayap/Crepes with Coconut Filling Recipes

This is, without a doubt, one my very favorite kuih. A soft green crepe roll that has caramelized coconut filling in it. This is one of the very first kuih (cake) I’ve learned to make during home science class. I remember my partner and I had to pound the pandan (screwpine/pandanus) leaves to make the green coloring for the batter and trying very hard to make a perfect piece of crepe as years ago we don’t have a non-stick pan.

Most of us don’t make this kuih anymore as it’s so easily available at most food courts and also from the street stalls during the morning and evenings in Malaysia but here in US we don’t have the luxury to go out and buy some so whatever we want to eat we have to make it. I prepared a whole lot of these for a pot luck BBQ party last weekend and lucky Diana is there to help me out. It turns out really good and well received by my friends.

Ingredients for crepes

1 cup of flour
2 eggs
1/2 cup of coconut milk
1 cup of water
1 tsp of salt
2 tbsp of oil
1 tsp of pandan paste

Ingredients for filling:

2 cups of grated coconut
1 piece of palm sugar (about ½ cup) – roughly chopped
¼ cup of water
A pinch of salt

1. To make the filling, in a pan combined water and palm sugar and bring it up to boil. Once sugar melted add in the grated coconut. Once the coconut is moist and shiny and all the water is absorbed, take it off the stove and set it aside to cool.
2. For the crepe, mix all the ingredients until the batter is smooth. Heat up a non-stick pan, brush the pan with a bit of oil, pour some batter to the pan and swirl the pan around so that the batter completely covers the base.
3. Cook the crepe until you see the side is lightly brown and crispy. Flip it over and cook the other side for about 20 second. Remove from pan.
4. Put some filing on the pancake and roll it up like a spring roll. Serve as dessert or for tea time.

Note: You can replace the palm sugar with brown sugar.