Vegan Kueh Dadar (Coconut Pandan Crepes)

Yields: 5 Servings Difficulty: Medium Prep Time: 5 Mins Cook Time: 20 Mins Total Time: 25 Mins

Vegan kueh dadar is so delicious! I think kueh dadar wins the award for the most names for one dish. In Indonesia, it is called dadar gulung, or rolled pancake. In Singapore and Malaysia, it is also called kueh ketayap, kueh tayap or kueh lenggang. Why so many names? I have no idea. But the conclusion is very simple: just stuff your face with it!

This recipe is usually made with gula melaka, or palm sugar,  which is an absolutely delicious smoky and toffee-like sugar made from palm sap. It is usually sold in blocks or mini cylinders. As I am currently in the Philippines, I used raw muscovado sugar, which is made locally from cane sugar and no less yummy.

You can use grated fresh coconut or desiccated coconut for the stuffing. Just make sure that if you use desiccated coconut it hasn’t been sweetened or it will be so sweet your eyes will fall out of their sockets.

If you can’t find fresh pandan leaves, you can use pandan essence and green food colouring. I like to have my vegan kueh dadar with a little bit of brown; I think it looks beautiful. You can cook at a lower heat or for a shorter time if you want it just green.

I rated this dish Medium difficulty because the batter is annoying sticky. If you get impatient and try to flip the pancake before it is ready, it will stick to itself. It’s an aggravating exercise in patience! Gently wiggle the pan. The pancake needs to detach and move around by itself otherwise it is not ready to be flipped.

This recipe makes 5 rolls.

For more pandan recipes, check out Kuih Sago Pandan (Tapioca Pearl Cakes) and Khanom Tako (Pandan Cups Pudding).

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0/11 Ingredients
Adjust Servings
    For Filling
  • For Pancakes


0/11 Instructions
  • Mix a knotted pandan leaf, the 1/3 cup of water, 1/2 cup of sugar, and 1 cup of coconut in a pan over low heat.
  • When the liquid is all cooked, the coconut will be brown. Set aside for later.
  • Blend 2 pandan leaves with a small amount of water. Strain the liquid from the blended pandan mixture to get a clear juice.
  • Mix the pandan juice with water to get 1 full cup of liquid. Mix the flour, tapioca starch, and salt in a big mixing bowl.
  • Add the green water and coconut milk to the flour mixture and stir to mix well. Then add the 1 tbsp of oil and whisk to remove any clumps. The colour will be a pale and not a deep green.
  • Lightly mist a non-stick pan with oil.
  • Pour 1/3 cup of the pancake mixture into the pan and cook over medium heat. Swirl the pan to create a thin layer. Cook for about 1 minute covered, and 1 minute uncovered.
  • When the pancake can slide around the pan, then flip it carefully. Cook the other side for 2 minutes uncovered.
  • The pancake will get greener when it's cooked. Place it on a clean surface.
  • Put a good dollop of the coconut filling around 1/3 down the pancake and wrap it upwards like a spring roll. Put in more than you expect and roll it tightly.
  • Serve warm!

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