Tuesday, March 20, 2012

NYONYA KUEH DADAR

Nyonya (Peranakan) and Malay kueh should not be distinguished since Peranakans have settled in the Malay Peninsula. They have adapted to Malay culinary and cultural heritage. Therefore there are many kueh native to Malay culture which have been improvised and retained by the Peranakans. The term Kueh is widely used in the region of Malaysia and Indonesia to refer to sweet or savory desserts.

Nonya kueh come in different shapes, colors, texture and designs. Some are filled, coated, wrapped, sliced and layered kueh. Most kueh are steamed, with some being boiled or baked. They can also be deep-fried or grilled.- wikipedia

CREPES WITH COCONUT FILLINGS

Ingredients for crepes

1/2 cup water ( 80mls)
300gm fresh grated coconut
2 large eggs
1/2 cup plain flour
1 tbsp oil
1/4 tsp salt
1/2 tsp pandan paste (optional)
few drops green coloring


Ingredients for filling

200 gm fresh grated coconut
1/4 to 1/2 piece of gula melaka (palm sugar)(ADJUST THE SWEETNESS TO YOUR TASTE)
pinch of salt

1. Chopped the palm sugar into small pieces and melt the palm sugar in a non stick pan over low flame until sugar dissolved. Add in grated coconut and stir fry until almost dry. Remove and allow to cool. Keep aside for later used.
NOTE: IF THE COCONUT TOO DRY ADD A LITTLE HOT WATER



Method:

1. Add water to the grated coconut and squeeze out 1 cup ( 160mls) of coconut milk.

2. In a large bowl, beat eggs lightly, add in coconut milk, salt, oil, flour,pandan paste, coloring. Mix well and sift the batter.

3. Heat a 6 inch non stick pan and grease a little oil. Pour 2 tbsp of the batter onto the pan and spread thinly. Cook over low flame till cook and slightly brown.
Do not flip over to cook the other side.

4.Fill each crepe with 1 to 1 1/2 tbsp of coconut filling. Roll the crepe around the coconut filling, then folding the sides and finally rolling it again to form a cylindrical parcels.

5. Serve with iced coffee, iced lemon tea or any coffee or tea of your choice.
Great for afternoon tea.

65 comments:

  1. looks really yumm.loved the colour.tempting n mouthwatering......
    Maha

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  2. thank u so much 4 ur kind advice.thanx again 4 thinking of me..i changed my comment sys which u said...luv u dear...

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  3. I love green color of crepes. love the recipe

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  4. hi......an award is waiting 4 u in my space.share it dear......thank u.....
    Maha

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  5. Hi Maha, thank you for your compliments and kind words.
    I didn't used lots of coloring, so the color is a bit on the lighter side.

    Hope my advice is favorable to you and it's what you require. You're always welcome, would be glad to share what I know.

    Thanks for thinking of me and pass me the award. Really appreciate your kind thought. *hugs*
    Will drop by your blog to collect.

    Have a nice day.

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  6. Hi spiceupthecurry, thank you for your compliments.

    Have a nice day.

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  7. Look yummy and my hubby love this.. Should try to make this one day.. cross finger..

    BTW, want to ask expert .. Can we replace palm sugar with brown sugar? how will it be different if one use brown sugar and not palm sugar? Is the both made from same material?

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  8. These crepes look absolutely delicious. I'm going to have to raid the refrigerator before I got to bed.

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  9. Hi Norick, Thank you for your compliments.

    Palm sugar is gula melaka, it's not the same as brown sugar.
    Palm sugar is made by making several slits into the bud of a coconut tree and collecting the sap. Then, the sap is boiled until it thickens.

    You can still use brown sugar to cook the coconut but you won't get the palm sugar fragrant. And the coconut filling will be very pale looking too.
    If you can't get palm sugar, what you can do is caramelize white sugar in a non stick pan until it's golden brown but be careful not to burnt it.
    Then add in the grated coconut and fry till slightly dry.

    This crepe taste delicious, my all time favorite.

    Have a nice day.

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  10. Hi George, thank you for your compliments.
    So sorry my dessert torture you at this hour before you goes to bed.

    So you manage to raid anything? LOL

    Good night to you and sweet dream.

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  11. I like this kuih dadar very much. Last time, I cooked this last time at my home science lesson too. I must try this one day.

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  12. waaa...Mel! jadik eh?

    that day I pun buat kueh ni, first time menjadi, selalunya failed! gambar tu simpan dalam draft hehehe...nanti I publish eh!

    Mel. kadang I malu tau ngan Chinese termasuk you, diorang lebih pandai buat kuih muih Melayu huhuhu...

    I buat cekodok pisang kalau baling kat dinding boleh retak seribu...

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  13. Hi Sheoh, this is a very nice kueh, I never get tired of eating this, made this yesterday evening while cooking dinner since I have left over coconut.

    Have a nice day.

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  14. Hi Queenie, Kueh ini I selalu buat, so far tak pernah fail. Cuma I suka tried recipe lain lain untuk to get the best result and make it perfect.

    Cekodok pisang actually tak susah nak buat, macam mana boleh sampai retak seribu???
    Nanti I gi korek my recipe for you ya!
    And also your request for botok2x ikan, I dah put in my cooking list.
    You punya pasal I jump que lah but after I buat chillie achar.

    Next recipe I post most probably will be chillies achar cos long time tak buat. I pun sudah rindu nak makan.

    Have a nice day.

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  15. Haven't had this for a long time. The color's good, Amelia. I prefer the light green than the crazy psychedelic green I see on the commercial ones ... not too appetizing. I'm having pulut inti as I'm typing ... same filling!

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  16. Thanks for the fact Amelia.. it sure helps me, a beginner in baking..
    so what does ppl normally do with brown sugar? i still have unopen pack with me.. hahah..so better not waste.. I wait for your recipe using brown sugar ..=)

    P/S: I google..and rupanya desaru is in Johor.. 436km away from KL.. ehmm must be pack with Singaporean.. Too far to travel with 3 toddlers.. anyway thanks for your info.. ^^

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  17. Mel...i memang suka kuih ni...i panggil kuih ketayap...apasal ketayap pun, i tak tau...and now, anak2 i pun suka kuih..kalau pi gerai, ada kuih ni, sure beli punya...

    dulu-dulu kan Mel, orang buat kuih ni mesti pakai kelapa parut yang muda kan, lemak aje...now i tengok, ada tu yg pakai kelapa tu cam kering aje...save bajet ke or silap recipe..i suka tengok isi yang u buat ni, lemak berkrim cam tu...he he he..

    i ni orang Melayu tapi tang kuih melayu fail sikit...maybe kena belajar lagi lah ni...i menuntut dengan u lah Mel...he he..

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  18. Hi Ping, thank you for your compliments. Ya.. I like it very light green rather than the striking fluorescent color.

    Oh.. can I exchanged my kuih dadar with your pulut inti..hehehe.. my favorite too.

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  19. Hi Norick, thanks for dropping by again.
    You can used the brown sugar for baked or steam fruit cakes. The baked fruit cake I posted in my previous posting somewhere during Chinese New Year. You can check it out when you free.

    I normally use brown sugar to make nescafe but without milk. The aroma is very fragrant.

    Let me check out my recipes using brown sugar, will try to post it as soon as I can.

    Glad you enjoy my blog.Cheers!

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  20. Hi Marie, thank you for your compliments. Oh.. ini kuih memang ada 2 nama kuih dadar & kuih ketayap, ada yang pangil kuih gulung juga.

    Kuih ini memang best, I tak pernah jelak makan. I pakai kelapa muda, tapi jangan goreng lama sangat, so kelapa akan lemak dan lembab.

    Yang jual kat kedai dia orang campor gula pasir,gula melaka kurang tu yang buat kelapa jadi kering dan keras.

    Marie, kena selalu practice baru boleh dapt result yang perfect. I dulu pun tak gerti buat kuih dan masak nasi. Anak nak makan terpaksalah belajar buat ini itu.

    Mula2x buat pun manyak buang tong sampah, kekeke..

    Have a nice day.

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  21. hi amelia, there are so many kuihs around that sometimes i cant even tell that's malay or nyonyas but anyway, that doesnt matter much aslong as we enjoy eating them. I love your kuih dadar with that generous inti!!

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  22. Hi Lena, thank you for your compliments.

    Most of kuih already mix and match with modification & extra ingredients added, so alot of traditional kueh also forgotten or lost in the history.

    I'm still keeping my 25 years old cookbooks collection of nyonya cooking and all sort of kueh/cakes.
    I seldom post savory dishes due to I don't have the habit to measure the ingredients, everything is estimate and throw into the wok. LOL

    There are some kueh you don't see anyone selling it now. Especially the older generation already gone.

    Have a nice day.

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  23. Thanks Amelia..

    No need to thank me for dropping by.. as I will keep popping in..hahah..

    Yah I remember the CNY post..and it was a really nice one.. I'm very enthusiasm now that you asked me to revisit it.. to make all you mentioned there.. haha.. especially koi fish jelly.. =)hubby will proud of me if i made one..

    I baked pineapple tart in CNY..Edible..=)but not good looking as I simply dump the filling on top..and I used can pineapple.. so taste and texture lari sikit..hahha..but i love eating them.. Will try again next time..

    more question Amelia.. how to cream butter and beat till fluffy? all this while I just simple mix and beat around only..with fork!! or anything can stir but not a whisk.. haha.... would u be kind to show pics of cream butter and beat till fluffy next time..=) Thanks in advance..=)

    Another thing if u dont mind to guide me.. as a beginner in baking what are the essential that i need? I try to shop..but end up dunno what to buy..coz not sure if that is useful or not.. haha..

    Have a great evening.. I'm logging off from OFFICE>

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  24. Mel..
    alamak Mel...you dah salah faham, maksud I tu, my cekodok bukan retak seribu tapi dia punya keras kalau kita baling cekodok tu ke dinding, dinding tu yg boleh retak seribu eheheeh...

    terimakasihlah you sudi nak buatkan botok2 untuk I, tapi tak paksa tau, kalau you ada free time jer eh. Kalau tak, it's ok Mel, I dont mind...thanks again Mel...

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  25. Hi Queenie, alamak ,sori salah faham. hehehe... so you tak pernah try buat cekodok lagi? Wait I test out and let you know the result sebab I last buat pun sudah tahun2x.

    Takaper lah, my friend sebab I pun nak makan botok2x juga. Susah nak dapat kat kedai sebab tak ramai yang jual ini.

    Nanti I singgal umah you sambung merepek. LOL

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  26. Hi Norick, you're welcome to asked any question about cooking or baking. But I'm not 100% perfect or correct, I'll try my best to share what I capable off.

    For a beginner don't buy too many things cos you might end up not using them. Buy the basic things a cake mixer is important if you want to bake cakes. Don't go for the big and expensive mixer. Buy a economical type depend on your budget like kenwood HM400 or other brand around 180W is efficient enough to bake a delicious and gorgeous cake.

    A spatula, 8" cake pan round an or square, greaseproof paper, cupcake liner if you want to bake cupcakes.
    Rolling pin, cookies cutter if you want to bake cookies. Other utensils you can buy later as and when you require and depend on what you want to bake.

    Plan what you want to bake ahead then only buy the ingredients, so you won't end up with lots of left over ingredients.

    I'll try to show you the creaming method when I bake but give me a little time as I need to check my schedule.

    You can't simply mix and stir with a fork if you want to make a good soft and fluffy cake.
    Only certain muffins, cakes or brownies recipes require minimum creaming.

    Hope my above information can help you to pick up baking for your husband and children. Look does not matter, it's the love,care and effort that you contribute that matter. Enjoy baking.

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  27. eileen@hundred eighty degreesMarch 20, 2012 at 8:35 PM

    Lovely crepes!

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  28. Hi Eileen, thank you for your compliments. Have a nice day.

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  29. So beautiful your crepes, I am sure that my children would enjoy the taste and color.
    kisses dear, have a nica day:)

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  30. Hi Duxa, thank you for your compliments. This is our Malaysian favorite dessert.

    Have a nice day, my dear.

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  31. Hi Amelia, Yum! Kuih dadar is another of my favorite kuih! Looks really delicious & love the color ! To bad over here I can't find gula melaka . But next time I balik kampung, I'll packed few kilos back here & try all your gula melaka recipes! Have a nice day, Amelia! :)

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  32. I've also heard that Malay People like Chocolate! Correct me if I'm wrong.

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  33. Hi Amelia, I sure love this kuehs.
    When my wife makes them, I'll easy polish of 8 rolls.
    And if she makes for friend's parties, they the first to be clened off.
    I guess most people love these, with its coconut stuffing.

    Love your kuehs, beautiful colour, and your display presentation very classy.
    You have fun and keep a song in your heart.
    Lee.

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  34. I remember the first time I made this was in my Home Science class!

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  35. Hi Kit, thank you for your compliments. I love anything with gula melaka and coconut. The combo is to die for, hahaha...

    Have a nice day.Regards

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  36. Hi G.Schmackvoll, nice to see you drop by my blog. Not only Malay like chocolate, I think most people regardless of any race also love chocolate.

    Have a nice day.

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  37. Hi Uncle Lee, thank you for your compliments and kind words.

    You sure can eat ya? Polish 8 rolls at one go!!hahaha

    Any kueh with gula melaka and coconut are still Malaysian favorite and first to be cleaned off during party.LOL

    Have a nice week ahead.Regards

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  38. hello,

    this kueh is my children fav!!
    senang di buatkan :)

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  39. Hi Sonia, thanks for dropping by. I love this kueh too.

    Have a nice day.

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  40. Hi Ati, thank you for visiting. Ya, I think this kueh is almost everyone favorite.
    Quick and easy to made and masuk mulut pun cepat dan sedap, hehehe

    Have a nice day.

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  41. Love the colour of your pancakes, they look so yummy...another new header! Am in love with your headers :-) You know I usually have my own music playing, so never got to yours...this is one of my favourite songs...cool remix!

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  42. Hi Suchi, thanks for your compliments and kind words. I got lots of header picture sponsor by a kind friend, so I change every posting.

    You believe it, this Hindi song is my favorite and I had watched this movie Qurbaini 3 times in the 80's when it shown in the cinema.LOL

    Have a nice day.

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  43. Love your new header...and your coconut crepes too!

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  44. wow mel..pindah rumah baru eh? lebih besar dan selesa kan?

    I love green....

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  45. Hello Amelia,
    I have 'tagged' you in my post and would love to have you come over and take a look:)Hope it will be fun for you!!Do stop by!
    http://witwokandwisdom.blogspot.com/2012/03/of-tags-and-awards-and-much-delayed-ode.html

    Cheers,
    Sudha

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  46. Hi Queenie, Not pindah rumah baru, major renovation. hahaha...

    Umah lama sempit, tak selesa.
    Hey, what are you doing at 2am?

    Have a nice day, jumpa kat umah you nanti.

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  47. Hi Sudha, thank you, will drop by as soon as possible.

    Have a nice day.

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  48. ur kuih is such a lovely green, and the coconut is oozing out of it - so yummy!!

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  49. Hi Tina, thank you for your compliments. Have a nice day.

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  50. Hi Janine, thank you for your compliments and kind words. I don't like too much coloring, just put few drop only. And don't stri fry the coconut too long cos it'll dry. Have a nice day.

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  51. buurppp...

    kenyang dah makan kuih dada-R ni, mana lah cendol takdak keluar2 niiii....

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  52. Hi Queenie, sedap tak? Cendol belum sempat nak pi tah pau sebab yang sedap jaul dari ofis.
    Tolong sabar sikit ya... I bari balik dari pondok you makan ayam lemak sampai telinga berasap. LOL

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  53. Amelia
    I pergi rumah Queenie tapi rumahnya kosong aje. Dont know what happen :-(

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  54. Hi somuffins, selamat pagi. Semalam pukul 10 lebih dia ada online update blog comment dan singgal isni. Lepas itu tak tau hilang mana. Agaknya sibuk buat donut? LOL

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  55. Favourite kuih ketayap!!! You made it look super delish! :)

    Dear, you have some awards waiting to be collected from my site ;)

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  56. Hi Amelia,

    I have look on the website on how to cream butter.. there are so many info in the net which i did not look into before asking u the questions..so pls ignore my silly question..

    For the kuih dadar.. i got one question..can i use the squeezed grate coconut for the filling.. haha.. dont want to waste..one coconut can give 300g grate?


    On another concern, i'm not sure what are the shortening brand we have in m'sia..to save time looking on the shelf... do u mind to tell me what brand u usually use? i plan to make siew pao..haha..

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  57. Hi Love, thank you for your compliments. Will drop by your blog soon to collect the award. Thank you, my dear.

    Have a nice day.

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  58. Hi Norick, hey no problem you can ask any baking or cooking question here. I'll share with you and other readers here.

    Oh.. no, you can't use the recycle squeezed grated coconut for filling.
    It'll be dry and no creamy coconut taste. One coconut is roughly about 300gm. My recipe about can made 8 pieces. The extra filling you can keep in the fridge or freezer for later use.

    I only use crisco shortening for siew pao, pao, baked puff, etc...

    Have a nice day.

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  59. Amelia, your coconut crepes, and the lovely soft color, wow! I've never had the crepes this way. Absolutely loving it! I forgot to tell you that I love your new Template, as I do with all the different ones:DDD

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  60. Hi Elisabeth, thank you for your compliments. This crepe is a hit in Malaysia, most people like it very much.

    Haha.. just decided to have some renovation instead of seeing the same design all the time.

    Have a nice weekend.

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  61. Amelia,

    As mentioned earlier..I fail to make the crepe..

    First the 300g coconut seems to be too much for 1/4 palm sugar, i used the whole piece of palm sugar.. but still dont get the creamy and juicy look.. it was all dry from the moment i put in the coconut to the melted palm sugar..
    P/S: I find it hard to melt the sugar as well.. any tips?


    How to fold the crepe? Do u put the filling while the crepe on the pan or u remove the crepe from pan first? the filling should be on centre or spread evently ? Both sides should be close right? My crepe keep open back.. hmm..is it due to the diluted coconut milk i used?

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  62. Hi Norick, sorry to hear that your crepe didn't turn out.

    You chopped the palm sugar into small pieces, melt in non stick pan, then add coconut to mix well.
    If too dry you can add a little hot water at a time.

    I brought my palm sugar from Malacca which is very fresh and moist, not like those in the supermarket that it's hard like rock.

    For filling it's best to buy young coconut which it's very moist and juicy. Old coconut will produce dryer filling.

    You cook the crepe one side or both side? Over or under cooked crepe will have difficulties folding and secure it. If over cooked the crepe will open up after folding.

    I cook the crepe until completely finish, then only wrap.
    First you put the coconut filling about 1 inch from the edge,put the filling in oblong shape. Fold down the top crepe to cover the coconut, fold in both side and roll like a swiss roll. Hope you understand my explanation.

    I'll make another batch again and show you the step by step method. But please give me a little time as I still got a few out standing posting in my draft.

    Mean while you can still post your question here, I'll try my very best to answer you.

    Have a nice day.

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  63. Thanks for your reply Amelia..Reading all your tips below sure explain why my crepe fail..malunya.. haha..

    You chopped the palm sugar into small pieces, melt in non stick pan, then add coconut to mix well.(I dump the whole chunk into a pan, so it burn..silly me)
    If too dry you can add a little hot water at a time.

    I brought my palm sugar from Malacca which is very fresh and moist, not like those in the supermarket that it's hard like rock. ( I get from supermarket..)

    For filling it's best to buy young coconut which it's very moist and juicy. Old coconut will produce dryer filling.( I think is young, I think I will just use the kotak coconut milk..haha..roughly how many ml? 100ml or 200ml?)

    You cook the crepe one side or both side? Over or under cooked crepe will have difficulties folding and secure it. If over cooked the crepe will open up after folding.(I cooked one side as per your instruct, guess I overcook – so meaning the crepe inside should be little watery- but the other layer have not got the brownish effect- how?)

    I cook the crepe until completely finish, then only wrap.( meaning you don’t wrap on the pan, u remove the crepe out and wrap later?)
    First you put the coconut filling about 1 inch from the edge,put the filling in oblong shape. Fold down the top crepe to cover the coconut, fold in both side and roll like a swiss roll. (meaning, I fold one edge to cover the coconut first, then fold both side and roll..haha.. get it..=) earlier I just roll..from one edge to the other.. haha.. silly me..)

    I'll make another batch again and show you the step by step method. But please give me a little time as I still got a few out standing posting in my draft. (Is ok…not necessary to spend too much time on this.. I think I can make my crepe this time after your explanation..=)Let you know when I make again..and if success haha…)

    Mean while you can still post your question here, I'll try my very best to answer you.( Thanks Amelia.. Love..=)

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  64. Hi Norick,I'd rewrite my recipe in full details, guess earlier my description is not clear enough.
    So for a first timer might not understand my explanation.

    You can't use the kotak coconut milk to make the filling. But you can use kotak coconut milk for the crepes.
    I never like to use the box type cos of funny taste and the dessert will taste different. it's still best to use fresh coconut milk.

    You fold it like making spring rolls, both end must close so the filling will not leak out.

    Have a nice day.

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