Thursday, 21 February 2013
Nyonya Kuih Dadar
~ Coconut crepe with caramelised palm sugar and roasted coconut shavings
This highly aromatic snack is one of my all time favourites right from my childhood days. The greenish colour of the crepes is derived from natural Pandan (Screw Pine) leave extracts, that also gives it a delightful fragrance. It is important to use freshly extracted Pandan juice, otherwise the aroma will not come through the crepes.
Coupled with the tasty caramelised roasted coconut filling, you can easily get hooked on this delightful morsel, and be back for more.
Follow this link for a fabulous Kuih Dadar recipe. Please leave a comment or provide your valuable feedback in the Comment box. For more recipes and food posts, please visit Malaysian Cuisine