Kueh Dadar
Method of Cooking: Dry & Pan Frying
Method of Preparation: Batter making, rolling
Ingredients
Thin batter
•100g plain flour
•250ml milk
•1 egg
•Green colouring
Filling
•1 cup grated white coconut
•1/2 black gula melaka - chopped
•1/2 cup water
•1 pandan leaf
Method
Filling
1.Place the coconut, pandan leaf and gula melaka in a saucepan.
2.Cook until quite dry. Cool the mixture on a plate.
Thin batter
1.Sift the flour and salt into a bowl. Make a well in the centre of the flour.
2.Add the beaten egg and gradually stir in the flour with a wooden spoon.
3.Add the milk gradually and beat well until the flour is taken up.
4.Add the remaining milk and the colouring. Stir well and leave aside for 15 minutes.
5.Heat a frying pan and grease with a little oil.
6. Pour in 3 tablespoons of batter and turn the frying pan round so that the batter covers the base of the pan.
7.Loosen the edges and turn the pancake over to brown the other side.
8.Put the pancake on a plate.
9.Put a little coconut filling on each pancake, fold up the sides and then roll up neatly.
10.Serve on a plate.
Method of Cooking: Dry & Pan Frying
Method of Preparation: Batter making, rolling
Ingredients
Thin batter
•100g plain flour
•250ml milk
•1 egg
•Yellow colouring
Method
1.Sift the flour and salt into a bowl. Make a well in the centre of the flour.
2.Add the beated eggand gradually stir in the flour with a wooden spoon.
3.Add the milk gradually and beat well until the flour is taken up.
4.Add the remaining milk and the colouring. Stir well and leave aside for 15 minutes.
5.Heat a frying pan and grease with a little oil.
6.Using a "roti kirai" mould, pour about 3 tablespoon of batter and swirl around on a heated grill or non stick pan like a thin pancake.
7.Wait for the batter to set about 20-30 seconds.
8.Put the roti kirai on a plate.
9.Fold up the sides and then roll up neatly.
10.Serve with a bowl of chicken curry and side salad.
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