Kuih Ketayap/Pandan Crepe with Sweet Coconut filling
Miss E said I had OCD(Obsessive Compulsive Disorder)...I guess all teens would say that to their mom...Right? hope I am not alone here. I have to have everything in place...or events must take place as planned!!
Take this blog for example... I planned to post 3 posts per week: Tuesday is for flavours around the Globe, Thursday is for Malaysian/Asian and Saturday is specially dedicated for Dessert or sweet things...
I am going to prove(Help...the spelling does not look right here..) her wrong... and will start to post any article/post on any day... not restricting myself to the 3 days mentioned earlier...
I shall start with....
Kuih Ketayap or Crepe (oohh... sounds so French) is a typical Malaysian Breakfast or afternoon delight...
Why its called Ketayap?? I would not have a clue... Ketayap is a Malay word means 'White Skull Cap'... but the kuih has no resemblance to the attire... so I shall not delve into the matter further...before I make myself sound silly and stupid
This is one of the kuih that I love to eat and it is not difficult to make either. The batter should not be too thick (would you enjoy a thick crepe?? dont think so...) or too thin (difficult to roll... later).
Words of advice: do a trial run to check the right consistency... eventhough I do follow the measurement below... I tend to add about 1 or 2 tablespoon of water to it, as I yearn for a thin and soft crepe... or in simple word : Fussy...
Enjoy your Kuih Ketayap or Crepe with Coconut Filling with a cup of Malaysian Black Coffee
5 pandan leaves
1/4 cup water
Process the pandan leaves and water in food pracessor.
Pass through siever and retain juice
120g plain flour
300ml coconut milk
1/4 teaspoon salt
Pandan juice above
Mix the above ingredients in a mixing bowl to a smooth batter
Heat a non stick frying pan (small size if you dont have crepe pan).
Spray with some oil.
Use a small ladle or 1/4 cup, scoop the batter and pour onto the center of the hot frying pan.
Using a swirl motion, quickly cover the surface and form a thin layer of crepe.
When the edges starts to come off the side of the pan... gently slide or using a flat wooden spatula, remove onto a plate.
Sweet Coconut filling:
(measurement is just an indication... adjust to suit taste)
90g palm sugar
1 knotted pandan leaves
1-1 1/2 cup desiccated coconut plus 1/2 cup water
1 teaspoon cornflour
Melt the palm sugar in a pan with knotted pandan leaves. Add in dessicated coconut and stir until well coated.
Putting Crepe together:
1. Using smooth side up
2. Place 1 tablespoon of the filling
3. Roll to cover the filling