Kueh Dadar

- Makes 12 rolls

Kueh Dadar, also known as Kuih Ketayap, is one of Singapore’s most beloved Peranakan desserts — and for good reason. These vibrant green pandan crepes are soft, chewy, and delicately wrapped around a sweet filling of freshly grated coconut and smoky gula melaka (palm sugar). A beautiful balance of fragrance and texture, Kueh Dadar is a staple at local kueh stalls and family gatherings alike.

At Commune Kitchen, we love sharing heritage recipes like this one in our cooking classes, and this step-by-step guide will help you recreate it at home — whether you’re new to the kitchen or a seasoned home cook. So grab that bottle of pandan extract, and let’s get rolling!

Check our our quick Kueh Dadar video on Instagram

Ingredients for Kueh Dadar

For the filling:
120g fresh grated coconut
150 or less palm sugar, chopped
125ml water
2 pandan leaves, knotted

For the pancakes:
120g plain flour
400ml regular coconut milk
125ml water
½ teaspoon pandan paste
1 egg
¼ teaspoon salt
Vegetable or olive oil, for drizzling

Recipe

Place grated coconut, chopped palm sugar, water and knotted pandan in a heavy base frying pan. Cook on low-medium heat for 7-10 minutes until the sugar has completely dissolved, and the coconut is lightly golden in color. Transfer into a bowl and set aside to cool slightly.
In a large mixing bowl, add flour, coconut milk, ½ cup water, pandan paste, egg and pinch of salt. Whisk it together, until the batter is quite thin like French crepes.
Add a teaspoon of oil in a medium hot frying pan. Rub the oil all over on the inside of the pan using a kitchen paper towel. Set the paper towel aside for rubbing in between batches.
Pour a ladleful of the batter in the center of the pan, and twirl the pan around for the batter to spread evenly all over the bottom of the pan.
Let it cook slowly and turn a shade darker. It may take 2-3 minutes on low-medium heat (or slightly longer if your pan is thicker).
Loosen the edges of the crepe with a spatula, then give it a shake to slide it off the pan on parchment paper. (You can also try turning the pan over on parchment paper to take the crepe off the pan).
Continue with the rest of the crepes rubbing the pan with oil in between batches; remember to separate the cooked crepes using parchment paper to avoid sticking.
Add a heaping tablespoon of the coconut filling near the bottom of the pancake. Now it's time to fold! Start with the edge closest to you, lifting it up and over the coconut filling. Next, fold in each side, making sure they’re straight, before rolling the pancake up to the top of the plate. Serve fresh!