Mutta Kuzhalappam /Madaku saan / Love letter/Pola/ Tehra-ada is the name of coconut pan cakes or crepes one of the breakfast dishes from my home state Kerala. So when I heard Apu of Annarasa hosting A.W.E.D (created by fellow blogger DK) event about Malaysian cuisine, I looked at several Malaysian dishes on the web, as I need something easy and tasty and a vegetarian one. My search ended with Kuih Dadar (Coconut Pancake) recipe. This dish in addition to being vegetarian (with egg) also had sweetness to it. Kuih means “cake ‘’in Malay, which is made with flour, egg, coconut milk, pandan leaves and coconut filling.
Interestingly I found that it is very similar to a dish we make in Kerala, the difference being the use of pandan leaves for green coloring and flavor as well as palm sugar for the filling. Instead of palm sugar the Indian dish uses sugar/Jaggery. My first attempt at making Kuih Dadar with some of my changes turned to be really tasty and yummy. I took the recipe and gave my twist to it.
All purpose flour: ½ cup
Egg : 1
Coconut milk (thinned) : ⅛ cup
Water : ¼ cup
Pandan Juice : ¼ cup (I did not use it)
Pandan essence : 2 teaspoon
Green food coloring : 4 drops
Salt : ¼ tsp
Canola oil : ½ Tbsp
Oil for brushing the pan
Palm sugar : ⅓ cup
Water : ¼ cup
Pandan Leaf knotted: 1 no (I didn’t use it)
Freshly grated coconut: ½ cup
Rice flakes : ½ cup (Optional, not in traditional dish)
Cardamom : 2 pods crushed (Optional, not in traditional dish)
How I Made:
Preparation time: 45 minutes
Yield: 6 Crepes
Verdict: Yes it is tasty
Will you make it again: Yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.