Coconut pancake (Kuih Ketayap)

This is a blog post on how to make Coconut pancakes (Kuih Ketayap). It is a coconut milk-based pancake that is originated from Malaysia. Commonly sold in street food stalls as a snack. It is not easy to obtain freshly grated coconut abroad I use desiccated coconut for this recipe. I also use tinned coconut milk instead of fresh coconut milk. In my opinion, the result is just as good.

Coconut pancake (Kuih Ketayap) recipe

Makes about 6 pancakes

Equipment

• blender
• frying pan

Ingredients coconut pancake

Pancake recipe

• 200 mls Coconut milk
• 140 grams plain flour
• 2 large eggs
• 5-8 pandan leaves
• 150 mls water

Filling recipe

• 100 grams dessicated coconut
• 2 pandan leaves
• 3 tbsp palm sugar or dark brown muscavado sugar
• 100 MLS water

Making pandan extract from leaves

• 5-8 pandan leaves
• 150 mls water

Instructions

Extracting juice out of pandan leaves

• To extract the green juice out of the pandan leaves is blend the leaves with 150 mls of water in a blender till finely chopped. Once it’s blended then squeeze the green fluid out of the leaves. Save about 120 MLS of the juice for the batter.

Making the coconut filling

• To make the coconut filling boil the desiccated coconut with some palm sugar or muscovado sugar, 100 MLS of water and 1 pandan leave tied together. Boil till the coconut becomes nice soft and moist. Side aside to let it cool down.

Making the batter for the pancake

• To make the batter for the pancake add the eggs to the flour then gradually add the coconut milk and then the squeezed pandan juice. Slowly mix it together. If there are any big lumps pass them through the sieve.

Cooking the pancake

• Cooking the pancake is nearly the same as any pancake. First of all heat 1 tablespoon of cooking oil then add about 80 MLS (measuring cup about 1/3 cup) of batter. Quickly swirl it around the frying pan. Once the pancake starts to cook flip it around so that the other side to cook.

Assembling the pancake

• I add the filling as soon as the pancake is cook as it’s still nice as soft. Then quickly roll it over like making spring rolls. Set it aside to let the rolled pancake to cool then serve.

Thank you for dropping by do have a look at my other Asian dessert recipes like Piche Piche ube.

Kuih Ketayap (Coconut Pancake)

This is coconut based pancake dessert

Pancake recipe

• 200 mls Coconut milk
• 140 grams plain flour
• 2 large eggs
• 5-8 pandan leaves
• 150 mls water

Filling recipe

• 100 grams dessicated coconut
• 2 pandan leaves
• 3 tbsp palm sugar or dark brown muscavado sugar
• 100 MLS water

Making pandan extract from leaves

• 5-8 pandan leaves
• 150 mls water

Extracting juice out of pandan leaves

1. To extract the green juice out of the pandan leaves is blend the leaves with 150 mls of water in a blender till finely chopped. Once it's blended then squeeze the green fluid out of the leaves. Save about 120 MLS of the juice for the batter.

Making the coconut filling

1. To make the coconut filling boil the desiccated coconut with some palm sugar or muscovado sugar, 100 MLS of water and 1 pandan leave tied together. Boil till the coconut becomes nice soft and moist. Side aside to let it cool down.

Making the batter for the pancake

1. To make the batter for the pancake add the eggs to the flour then gradually add the coconut milk and then the squeezed pandan juice. Slowly mix it together. If there are any big lumps pass them through the sieve.

Cooking the pancake

1. Cooking the pancake is nearly the same as any pancake. First of all heat 1 tablespoon of cooking oil then add about 80 MLS (measuring cup about 1/3 cup) of batter. Quickly swirl it around the frying pan. Once the pancake starts to cook flip it around so that the other side to cook.

Assembling the pancake

1. I add the filling as soon as the pancake is cook as it's still nice as soft. Then quickly roll it over like making spring rolls. Set it aside to let the rolled pancake to cool then serve.