Friday, September 25, 2009

Kuih Ketayap

Posted by Quinn at Friday, September 25, 2009


Filling:

80 gram palm sugar or brown sugar

40 ml plain water

200 gram granted coconut, skin removed

1/4 tsp salt

2 tsp sifted glutinous rice flour


Cook palm sugar with water till palm sugar dissolves.

Add grated coconut and salt, stir-fry till mixture is fairly dry.

Remove and set aside.

Batter:

100 gram sifted plain flour

1 egg

1/4 tsp salt

1 tbsp pandan juice + a lil 'green' food colouring/pandan paste (optional)

150 ml plain water

1/2 tbsp canola oil


Mix all batter ingredients till smooth and sift once into a spouted jug. Set aside for 30mins.

Heat up a non-stick pan and spray with a little oil. You only need to do this once.

Pour in enough batter to coat the pan in a thin layer. Lightly swirl pan to let batter spread into a thin pancake.

Heat till pancake is cooked then remove and let cool.

Place coconut filing on pancake ad roll up like a spring roll.


Kuih dadar, kuih ketayap or kuih gulung, they are all the same thing. Gulung means roll in Malay. No idea what's dadar and ketayap. Nonetheless, absolutely delicious and a perfect tea treat food.

Adapted from NibbleDish

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1 comments on "Kuih Ketayap"

Anncoo on September 25, 2009 at 7:58 PM said...

All these kuih kuih are my favourite.
Will keep all your recipes and make some :)

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