Sweet Pancake Roll / Kueh Ketayap

A Malaysian favorite tea time snack known famously as Kueh Ketayap or some may call it Kueh Dadar, an English version is probably known as Sweet Pancake/Crepe Roll.
Anyway it's distinctive feature of this crepe as the name suggest is its green color, rolled in caramelized coconut filling. 

You may half the filling portion as I find it too much, or you may freeze the balance for later use.

For the filling
500 gm grated coconut
100 gm palm sugar
2 pandan leaves
75 ml water

Pinch of salt

For the batter
6 pandan leaves/ screw pine leaves plus 60ml water

150 ml water - adjust according to the consistency
150 gm flour
2 eggs, beaten
60 ml coconut milk
pinch of salt

To make the filling: 

Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mixing well. Keep stirring so the coconut doesn't burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.

For the batter: 

Tear the pandan leaves and put in blender with water and blend till the leaves are sheared.  Strain to get the pandan juice. 

Put the flour and salt into a mixing bowl. 

Add the egg, and slowly whisk in the coconut milk, water and pandan juice. 

Make sure the batter is not lumpy and add in a little more water if it's too thick. Give it a good whisk.

Coat the pan with oil, please use a non-stick pan and ladle some batter to make a thin pancake, about 6in round. 

Cook and then flip the other side until it's done.
Place the pancake onto a plate and add a spoonful of filling down the center. 

Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.

Finish the remaining batter. Serve warm.

                                        

Enjoy...jue