Many names but they refer to the same thing - this sweet coconut pancake is fragrant and delicious as a teatime treat or a breakfast item. Today's RECIPE is Bluepea Kuih Ketayap/Kuih Dadar Gulung/Sweet Coconut Pancake.
For the regular version, replace the blue pea extract with pandan extract.

Recipe by Mama Ding

Total Time | 50 mins

Prep Time | 20 mins

Cook Time | 30 mins

Servings : 12 pieces

Ingredients

For the Filling~

200g fresh grated coconut/100g desiccated coconut
80ml water, add slightly more if using desiccated coconut
80g palm sugar
20g caster sugar
2 pandan leaves, knotted
1/2 tsp salt

For the Batter~

200g plain flour
50 blue pea flowers (boil with 400ml coconut milk until just starting to bubble, take off heat, cooled to room temperature)
1 tsp salt
2 tsp sugar
1 egg
1 tbsp corn oil

Method

01 For the filling~
In a wok/pan, place all the ingredients and cook over low heat. Stir occasionally. Cook until almost dry but still moist. Set aside to cool.

02 For the pancake~
Prepare the blue pea coconut milk mixture first. Set aside to cool. Strain to remove the blue pea flowers.

When cooled, add all the ingredients for the batter in a large bowl.
Whisk to mix well and then strain. You should get a watery batter.

03 Heat up a lightly greased non-stick frying pan.
Scoop a ladle of batter and place in the middle of the pan. Move the pan around so the batter coats the whole frying pan.
Cook for 3 - 4 mins. Do not flip. Cook just on one side.

04 Gently remove the cooked pancake from the frying pan and place on a plate. Lightly grease the frying pan again before pouring the second ladle of batter.

Repeat until all the batter is used up.

05 To roll the pancake~
Place one piece of pancake on a flat plate, smooth side up. Place 1 heaped tablespoon of coconut filling onto one side of the pancake.
Fold over the filling, roll once, fold in the two sides and continue rolling until you get a nice and tight roll.
Wrap all the remaining filling up with your bluepea coconut pancake and serve.
Extra filling can be served on the side.

Notes

To make the regular pandan version, blend 8 to 10 pandan leaves with the coconut milk and strain. No need to boil. Just add to the other batter ingredients.