Kueh dadar with fresh pandan juice

Second time make kueh dadar. Bought some pandan leaves and blended them to get some pandan juice. Natural colour for the kueh. 

Gula Melaka coconut filling

• 250g grated coconut
• 150g chopped gula melaka
• 5 tbsp water
• pinch of salt
• 2 pandan leaves, rinsed and cut into small rectangular pieces

To cook the coconut filling, first dissolve chopped gula melaka into water together with salt and pandan leaves in a small saucepan over a medium-low flame.
As the gula melaka syrup thickens, add salt and stir until until all the grated coconut is uniformly coated with the dark treacle like syrup.
Continue to heat until the mixture there is no more excess moisture.
Take off heat and set aside to cool down.

Pandan pancake wrapper

• 200 g plain flour
• 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice
• 250 ml thin santan 100 ml thick coconut milk + 150 ml water
• 1 large egg 70 g
• 1 tsp cooking oil
• 1/2 tsp salt

Steps:

1. Put 10 pandan leaves (cut into small pieces) into a blender
2. Pour in 150 ml water into blender
3. Blend pandan leaves into a fine pulp
4. Sieve out 150 ml pandan juice by squeezing the pandan pulp dry
5. Sieve 200 g plain flour into a mixing bowl
6. Add 1/2 tsp salt to the flour
7. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into the bowl of sifted flour
8. Mix until flour and santan come together
9. Pour in the pandan juice and mix well
10. Add 1/2 tsp cooking oil
11. Add 1 large egg and mix well
12. Heat up a non-stick pan over low heat
13. Pour in a ladle of pandan batter
14. Swirl the batter around to distribute it evenly
15. Cook until the batter firms up
16. Shake the pan until the pancake comes loose
17. Flip it and check it is cooked
18. Put onto a flat surface to cool the wrapper. 
19. Scoop some coconut filling on the wrapper. fold the two sides and roll up the wrapper to form the kueh dadar.