As for many people my love of food began from my childhood and I am influenced by the ethnic cuisine brought over by my relatives from their native homeland.
My parents are Indonesian and when I was growing up I was lucky enough to experience a variety of Asian flavours and textures.
Naturally for me I was always drawn to the exotic sweets which are commonly flavoured with coconut, pandan extract which is derived from pandan leaves and palm sugar or “gula jawa”.
There are lots of different desserts which feature these flavours and this recipe makes excellent use of them in these pandan flavoured crepes filled with coconut and palm sugar filling.
Of all the Indonesian desserts I have stored away this Kuih Dadar is probably the easiest to prepare.
The crepes are made with coconut cream and pandan paste which can be found in Asian grocery stores.
The sweet, sticky pandan paste lends a sweet floral fragrance and a bright green colour to the crepes.
This bright green is a common theme in many other Indonesian desserts including Onde Onde, Kuih Lapis and Agar Agar (jelly).
The filling for the Kuih Dadar is a mixture of desiccated coconut, salt , coconut cream and palm sugar.
Because of the amount of palm sugar required for this recipe (150g), I tend to run out of it quite quickly.
The packages we get at the supermarket contain about 220g of palm sugar so it means I only get one batch of Kuih Dadar from each package.
I instead substitute 100g of brown sugar for the palm sugar in this recipe and my family actually preferred this.
The sweetness from the brown sugar is slightly more intense than the palm sugar which is why it’s important to include the salt in the recipe to create balance and cut through some of the sweetness.
I also found that desiccated coconut rather than shredded coconut made the filling less dry and again my family found this to be a more appealing texture.
If you want to stay true to the recipe I recommend substituting 150g grated palm sugar for the brown sugar in this recipe and use moist shredded coconut rather than desiccated and continue cooking as instructed below.
Rolling the filling up in the crepe is very similar to a spring roll.
These Kuih Dadar are best eaten right away and will keep for a day or two if wrapped in cling film.