Friday, January 8, 2016

班兰椰丝卷 Kueh Dadar

Came across a packet of leftover coconut fillings from the freezer this morning, which, I reckoned to have been in storage for a while. Hence I randomly pick a dessert recipe to use up this batch of leftover fillings.

This recipe is adapted from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. An old desserts recipe book I was fond of and frequently used during my early days of cooking experimentations. 
食谱取自于Patricia Lee's的‘娘惹风味糕点’。这是一本我以往开始学习烹饪烘培时经常使用来参考的甜品食谱书籍。

As these were made with leftover coconut fillings, I do not have the pictorial instructions included for your reference. 

Kueh Dadar

Ingredients 材料

Pandan Juice 班兰叶汁 (A)
Few Pandan Leaves 数片班兰叶
150ml Water 清水

Dadar Skin 皮料 (B)
3 Eggs 鸡蛋, beaten 拂打
250g Plain Flour 面粉
1 Tbsp Custard Powder 蛋黄粉
200ml Coconut Cream 罐装浓椰奶油
300ml Water 清水
3 Tbsp Pandan Juice 班兰叶汁
1 Tsp Vanilla Extract 香草精
1/2 Tsp Salt 盐
8-12 Drops Pandan Paste 食用班兰精

Coconut Fillings 内馅料 (C)
1/2 grated coconut 椰丝
100g gula melaka 椰糖 (chopped 切碎)
4 tbsp water 清水
2 pandan leaves 班兰叶 (knotted 打结)
1/4 tsp salt 盐

Directions 做法

Combine (A) into a saucepan and boil for 10 minutes. Discard pandan leaves and set aside.

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from (C). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 

Sift plain flour and custard powder together. 

Combine coconut cream and water from (B) till mixed.

Combine eggs, salt, vanilla extract, pandan juice and coconut milk mixture into a mixing bowl till even. Add into sifted flour mixture. Stir in pandan paste. Whisk to combine.

Apply a thin coat of cooking oil onto a non stick frying pan and cook over medium heat. Remove the pan away from the stove and scoop a ladle of batter onto the frying pan. Swirl the pan to evenly coat a thin layer of pancake. When the surface of the pancake starts to bubble forming little holes, remove the pancake and place onto a worktop.

Quickly place 1-2 tbsp of fillings (C) onto the Dadar skin and roll it up like a spring roll.

Repeat the same steps to use up all the batter.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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