Kuih Ketayap | Surulappam

One of my all time favorite kuih! The thin, soft, slightly chewy crepe filled with sweet coconut filing - just yum!

Ingredients:

For the Filling:

- 1 cup grated coconut (fresh or desiccated)

- 1/2 cup palm sugar (gula Melaka), finely chopped

- 1/4 cup water

- 1 pandan leaf, knotted (optional)

- A pinch of salt

For the Batter:

- 1 cup all-purpose flour

- 1 egg

- 1 cup coconut milk

- 1/2 cup water

- A pinch of salt

- Juice from pandan leaves (or a few drops of green food coloring)

Instructions:

1. In a pan, combine the palm sugar and water. Cook over medium heat until the sugar dissolves.

2. Add the grated coconut, pandan leaf (if using), and a pinch of salt. Cook until the mixture thickens and the coconut is well coated with the syrup, about 5-7 minutes. Remove the pandan leaf and set the filling aside to cool.

3. In a bowl, whisk together the flour, egg, coconut milk, water, salt, and green food coloring until you have a smooth batter. The consistency should be similar to pancake batter.

4. If using pandan juice, blend a few pandan leaves with some water, then strain to get the juice and add it to the batter for natural coloring and flavor. This step may seem a bit tedious, but trust me - nothing beats the color and taste from natural pandan leaves.

5. Heat a non-stick pan over medium heat and lightly grease it with oil.

6. Pour a small ladleful of batter into the pan and swirl to coat the bottom evenly. The crepe should be thin.

7. Cook for about 1-2 minutes, until the edges start to lift and the crepe is cooked through. There is no need to flip the crepe.

8. Transfer the cooked crepe to a plate and repeat with the remaining batter.

9. Place a spoonful of the coconut filling onto the center of a crepe. Fold in the sides and roll it up like a spring roll to enclose the filling.

10. Enjoy your homemade ketayap with some tea/coffee!

Comments

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