Kuih Ketayap
Kuih ketayap is a sweet Malaysian snack that may seem quite familiar because it is actually a filled crepe. The outer part of the kuih is a pancake flavoured with pandan, which is then wrapped around a filling made of coconut and palm sugar. Why is it called Kuih Ketayap? The Ketayap (a.k.a Kopiah), is a type of headwear similar to a skullcap, worn by Muslim men. The patterns on the lacy crepe do look a little like the patterns on a ketayap. Kuih Ketayap is also sometimes called Kuih Gulung (gulung is the Malay word for roll) or Kuih Dadar (I’m not 100% sure but I think dadar refers to the way the pancake is cooked). |
RECIPE Ingredients for crepes 1 cup of flour 2 eggs 1/2 cup of coconut milk 1 cup of water 1 tsp of salt 2 tbsp of oil 1 tsp of pandan paste
Ingredients for filling: 2 cups of grated coconut 1 piece of palm sugar (about ½ cup) – roughly chopped ¼ cup of water A pinch of salt
METHOD 1. To make the filling, in a pan combined water and palm sugar and bring it up to boil. Once sugar melted add in the grated coconut. Once the coconut is moist and shiny and all the water is absorbed, take it off the stove and set it aside to cool. 2. For the crepe, mix all the ingredients until the batter is smooth. Heat up a non-stick pan, brush the pan with a bit of oil, pour some batter to the pan and swirl the pan around so that the batter completely covers the base. 3. Cook the crepe until you see the side is lightly brown and crispy. Flip it over and cook the other side for about 20 second. Remove from pan. 4. Put some filing on the pancake and roll it up like a spring roll. Serve as dessert or for tea time. Note: You can replace the palm sugar with brown sugar. |
