• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

KUIH ketayap. Dadar gulung. Indonesian coconut pancake.

Whichever way you name it, this delectable sweet pandan-infused crepe rolls filled with caramelised grated coconut is a favourite local kuih among Malaysians for breakfast, teatime or dessert.

This recipe is first published on TheStar. Read the full article on https://www.thestar.com.my/food/eating-out/2020/09/12/adding-vibrancy-to-local-treat

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pancake Batter:
  • 250gm all purpose flour, sifted
  • 2 eggs
  • 550ml coconut milk
  • 3 tbsp olive oil
  • Pinch of salt
  • 1 cup of water
  • Red Colouring:
  • 20gm beetroot, chopped
  • ¼ cup water
  • ¼ tsp lime juice
  • Blue Colouring:
  • 20 fresh butterfly pea flowers
  • ¼ cup water
  • Yellow Colouring:
  • ½ tsp turmeric powder
  • ¼ cup water
  • Green Colouring:
  • 12 pandan leaves, chopped
  • ¼ cup water
  • (Note: For plain batter, just add ¼ cup of cold water and mix).
  • Coconut Filling:
  • 200gm freshly grated coconut (flesh only)
  • 2 pandan leaves, tied into a knot
  • 100gm gula melaka, grated
  • 100 gm jaggery, grated
  • ¼ tsp salt
  • 3 tbsp water
  • 1 tbsp cornstarch


  1. Combine the sifted flour, lightly beaten eggs, coconut milk and whisk until smooth.
  2. Add oil and salt and mix. Gently pour in the water and mix well. Divide batter into five cups.
  3. To make the red colouring, puree the beetroot with the water and lime juice and strain the liquid. Mix into the batter.
  4. To make the blue colouring, puree the flowers and water and strain into the batter.
  5. To make the yellow colouring, mix the turmeric powder and water and add to the batter.
  6. To make the green colouring, puree the pandan leaves and water and strain into the batter.
  7. Keep the coloured batter aside.
  8. Coconut Filling:
  9. In a frying pan on medium heat, add all the ingredients and mix until caramelised.
  10. Be sure not to burn the coconut mixture. The end result should be a dark golden brown colour.
  11. Let cool slightly and set aside.
  12. Brush the surface of a separate flat pan, preferably non-stick, with oil. Pour in a thin layer of batter in the centre and swirl the pan to ensure an even crepe-like consistency.
  13. When the batter is cooked (notice air bubbles forming on the surface), remove gently and place on a separate plate.
  14. Repeat until all the batter is used.
  15. Place one heaped tablespoon of coconut filling on one side of the crepe, fold over to hold in the filling before folding the sides in to form an oblong package. Just like how you would a spring roll.
  16. Serve immediately. This can be kept in the fridge for one day.

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