How To Make Dadar

How To Make Dadar

Dadar Recipe. Fancy a dessert with an exotic twist, then follow our short guide to making these Malaysian sweet coconut pancakes. Savour our Dadar recipe.

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Step 1:

You will need

• 100 g brown sugar
• 200 g desiccated coconut
• 200 ml coconut milk
• 40 g sugar
• 200 g plain flour
• 1 medium egg
• 1 tsp salt
• 2 tsp glutinous rice flour
• 6 medium pandan leaves
• 150 ml water
• 1 whisk
• 1 sieve
• 2 bowls
• 1 small frying pan
• 1 saucepan
• 1 measuring jug
• 1 liquidizer
• 1 knife

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Step 2:

Pandan water

Wash the 6 pandan leaves one at a time. Hold each under running water and slide the leaf between your fingers. Stack the leaves together and chop them into smallish pieces.

Put the pieces into a liquidizer and then add 150 millilitres of water, place the lid on firmly and grind. Start on a low setting and if it gets clogged give it a gentle tap, then switch to high once the leaves have begun to break down.

When the leaves are completely blended with the water, strain them into a bowl and use a spatula to squeeze all of the liquid out of the pulp. Throw away the pulp and you will be left with the green, highly flavoured Pandan water

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Step 3:

Mix the pancake batter

In a bowl put 200 grams of plain flour, 2 teaspoons of rice flour, and 1 teaspoon of salt. Mix up the dry ingredients.

Add the egg and gently start whisking. Then pour in a little of the prepared Pandan water and beat well. Add a little more of the water and keep whisking. When it is of an even consistency pour in the remaining Pandan water and continue beating.

Gently lift the mixture through the whisk to make sure there are no lumps. Alternatively running the mixture around the bowl is another effective way of finding any remaining chunks. Whisk until smooth

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Step 4:

Mix the filling

Pour 200 millilitres of coconut milk into a saucepan. Add 100 grams of dark brown sugar, 40 grams of caster sugar, and 200 grams of desiccated coconut. Mix well.

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Step 5:

Get Cooking

Put the saucepan over a high heat until the sweet coconut mixture begins to simmer. Then reduce the heat and allow the mixture to stew for about 5 minutes. Stir occasionally to make sure it doesn't burn.

Meanwhile preheat the frying pan over a low flame and transfer the batter into a jug to make it easier to pour. Dip a kitchen towel in a little oil and wipe it around the pan.This will prevent the batter from sticking. Pour a little of the batter into the centre of the pan, and tilt it in circles so the batter covers the base. Keep the batter moving until it solidifies.

Wait until the middle starts bubbling, then quickly flip the pancake over to cook the other side. Again, when the middle bubbles, it's cooked. Remove the pancake and place it to one side.

Check back on the filling and give it a good stir. It should be beginning to dry out.

Re-oil the frying pan with the paper towel and start on the second pancake. You should have enough batter to make six.

When the filling has lost the majority of it's moisture, and it takes on a more pastelike, sticky consistency, turn the heat off.

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Step 6:

Add the filling and serve

Take one pancake and lay it on a flat surface. Spoon a small amount of the mixture down the centre. Fold each side over, wrapping the filling. Carefully place it onto a serving plate with the join underneath. Simply repeat this with the other pancakes. For a finishing touch dust over a little icing sugar.