KUIH DADAR LABU / PUMPKIN CREPES

Most South East Asian  kuih or bite sized dessert uses natural products such as coconut, banana or tapioca.  One of my favorite kuih is Kuih Dadar or kuih ketayap, a rolled crepe stuffed with sweeten grated coconut.   It was made by 2 parts, outer cover and the filling normally made  with coconut.

Kuih Dadar  uses natural food coloring by blending  pandan leaves with liquid then strain.  Pandan juice is added back to the batter. These leaves not only gives a beautiful color but also a nice fragrance.   You can simply omit pandan leaves if it is not available at your area, just add green food coloring or a tablespoon of pandan paste.

Made a substitution for the filling using mashed pumpkin instead of grated coconut.  Also prepared it using milk and not coconut milk.   This filling will keep well in a refrigerator if you cook it longer. Adjust the sweetness to your liking  by adding more sugar.

Other kuih/dessert you should check out:

Kuih Dadar with coconut filling

Bingka Pisang

Wajik (Palm Sugar Glutinous Rice Pudding)

KUIH DADAR LABU / PUMPKIN CREPES
Yield  :    9 crepes

BATTER
1 cup plain flour
1 1/2  cup water/milk
1/2 tsp salt
2 tablespoon oil
3 pandan leaves (optional)
2 drops green food coloring
2 eggs  beaten lightly

FILLING
300 g mashed pumpkin
3/4 cup evaporated milk/coconut milk
80 g  chopped palm sugar / brown sugar
1 tablespoon cornflour
1/2 tsp salt
4 pandan leaves knotted

METHOD FOR FILLING

Steam or microwave pumpkin until soft.   Mash while still hot.

Place all ingredients in a pot.   Stir with a whisk until well mixed.

Cook mixture using medium heat, continue stirring to avoid sticking to the bottom of the pan.until thicken and bubbles appear for about 10-15 minutes.  .

Discard pandan leaves and leave to cool.

DIRECTIONS FOR BATTER

Cut pandan leaves into small pieces and place in a blender together with water.  Blend then strain.

Place all ingredients including pandan juice into a blender.  Blend until smooth.

Heat a non stick flat pan, place 1/4 tsp of oil and rub with kitchen towel. Rub this oiled towel again before pouring the batter.

Pour a ladle of batter, spread or swirl the pan  until it becomes very thin.

Remove from pan when it turns green all over, no need to flip.

Complete the rest of the batter.

Spread the crepe on a plate.   Place  1 heaped tablespoon of filling on one end, fold to cover the filling.  Now fold both sides and continue rolling up.

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