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Dadar Pandan (coconut rolls)



1 small coconut (peeled and grated)
4 tbsp thick brown sugar
6oz water
2 pandan leaves

8 pandan leaves
17oz water
8 oz wheat flour
1 tbsp tapioca flour

First, cooked the fillings. Put all the ingredients for it, including the pandan leaves, into a pot and cook over a moderate fire until all the water is absorbed and thre is fragrant aroma. Remove from fire.

To prepare the batter: pound the pandan leaves and mix with water. Add flour to the mixture and stir well. Beat eggs slightly, then pour it into the batter and mix well.

Heat a skillet with very little butter or margarine. Pour in 2 or 3 tablespoons of batter; spread batter evenly and remove from fire when cooked. This process takes only a few seconds. Continue to cook the rest of the batter in the same way.

To serve: Spread out a pancake, place on it 2 or 3 teaspoon of filling and roll it as in the form of poh pia or spring rolls.

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