Lately, I’ve been trying to keep in touch with my Malaysian roots by cooking Malaysian cuisine more often. Malaysian food holds very dearly to my heart and I personally think it is one of the best cuisines in the world. Call me biased, but it’s true! We have so many delicacies to offer ranging from nasi lemak to roti jala, asam laksa, satay and even nasi kandar. There’s so many dishes to choose from and it’s definitely difficult to pick a favourite!
However, cooking Malaysian food on a daily basis is not practical or easy. The reason being:
- It takes hours to prep and cook a dish;
- It requires a lot of ingredients which is difficult to get in a small city like Hull (U.K.);
- It’s pretty unhealthy because we use a lot of oil/coconut milk.
Whenever I cook Malaysian food, however, I would steer away from the original recipe and substitute it with ingredients I have on hand. Which led me to attempt to make kuih ketayap with my housemate.
Kuih ketayap is a pandan crepe with a desiccated coconut and palm sugar filling. The natural colour comes from a plant called pandan, or also known as screwpine leaves. It has a fragrant smell which is very delicate and it isn’t harsh to the nose at all. The desiccated coconut filling is made with Thai palm sugar (preferably with Malaysian palm sugar but I couldn’t find any) which makes this dessert very sweet. Good news is it pairs well with a good cup of coffee 🙂 You can have this as a snack but mainly during an afternoon tea break.
Earlier, I’ve mentioned that I attempted to make kuih ketayap because I sorta winged it and followed my gut feeling…which turned out to be alright in the end but it is nowhere near perfect.
Through this kitchen experiment, I’ve picked up on mistakes I could work on in the future:
- The batter was slightly too watery hence the crepe breaks easily. Reduce amount of water used in the batter.
- The coconut filling is very pale. If I had Malaysian palm sugar, the mixture would have a darker, earthy-brown colour to it. Right now it looks like an albino…But that’s what you get for using Thai palm sugar instead.
Anyhow, if you’d like to give this recipe a try, please scroll past the pictures to learn how I made it 🙂
*Note: use this recipe as a guideline and adjust accordingly! Don’t follow my word for it since this was just an experiment.
3 pandan leaves
6 tbsp of water
90g palm sugar
1 pandan leaf
100 ml of water
80g desiccated coconut
1 tsp corn starch
120 g all purpose flour
300ml coconut milk
6 tbsp pandan juice
1/4 tsp salt
Oil for cooking
- Place pandan leaves and water in a blender and blend it for 10 seconds. Using a muslin cloth, squeeze the extract out of the pandan to get pure pandan juice. Set aside to use for the pandan crepe in Step 5.
- To make the coconut filling, place chopped palm sugar, pandan leaf and water in a pot to boil until the palm sugar fully dissolves.
- Once the syrup boils, reduce the heat to low and add in desiccated coconut and corn starch. The coconut filling is ready when there’s no water left in the pot/the mixture turns sticky. Place it in a bowl and let it cool.
- In a bowl, mix flour and an egg with a whisk. Continue to add in coconut milk little by little to avoid clumps.
- Once the batter is well incorporated, add in the rest of the pandan juice and salt to the rest of the mixture.
- In a shallow pan, add a little oil and wipe it down with a kitchen towel. Place a ladleful of batter in the pan and swirl to cover the pan. When bubbles start to form on the surface of the crepe, flip it over and cook for another minute or so.
- Place the crepe on a chopping board and add 1 tablespoon of the coconut filling at the corner closest to you. Fold the sides and roll the crepe away from you. Repeat for every crepe!
Do leave a like or a comment if you’d like to see more Malaysian recipes in the future! Hope you enjoyed reading this “failed attempt”/kitchen experiment 🙂