Rolled Crepes With Coconut Filling (Kueh Dadar Intih)

Remember my coconut buns?
I still had some leftover coconut filling, and decided to make kueh dadar intih
In Indonesia, we call it 'dadar gulung' (gulung means - rolled)

My coconut filling was white in color whereas usually this snack has brown coconut filling (done with palm sugar)
But, it's only color - taste is just as yummy so I just proceeded :)
Found some several recipes, then decided to try Hesti's (yes, again! ^_^)
Thanks Hesti for the yummy recipe and also the tips :)

Yes I know, I gotta practise in the rolling part :P

The coconut filling I made was initially for buns filling so it's a little more moist than the normally coconut filling for kueh dadar 

What you need: (modified a little)

150g plain flour

1 egg

150ml water

125ml coconut milk (I used Kara)

1/4tsp salt

1 tbsp sweet condensed milk

1 tbsp butter - melted

1 tsp pandan paste

Mix all the ingredients above

Heat flat non stick pan, spoon 1/4cup of batter into the pan and tilt the pan around to form a circle - flip and cook the other side

Once cooled, fill with coconut and roll

Note:

To achieve the perfect texture (with perforated holes on the crepes), make sure the pan is real hot when pouring the batter and immediately turn it to low heat - mantain at low heat throughout cooking process

The thickness of the crepes has to be just nice - too thin, it can burn very easily when cooked - too thick, it can break during rolling

It all depends on the batter - the thicker the batter is, the thicker crepes you'll get, the thinner the batter is, the thinner the crepes

I love this snack - love love love! :)

Next time, I will use the original recipe for the filling - definitely will be much yummier :)