Made kuih dadar today. It's my 5th attempt. I don't know why is this recipe so difficult for me HAHA but I guess I made it. Soft and fluffy crepe with fragrant grated coconut filling.

Ingredients: makes 6-7 rolls
[Crepe]
2 cup coconut milk (If cannot find coconut milk, mix 1 cup coconut cream + 1 cup water)
5 pandan leaves, cut into smaller pieces
1 cup all purpose flour
1 tbsp corn starch
1 pinch salt
Oil for frying

[Coconut filling]
1 1/2 cup freshly grated coconut (kelapa parut)
4 tbsp palm sugar, chopped finely (I used up my palm sugar so I used brown sugar instead)
Oil for frying

Steps:
In a blender, blend pandan leaves and coconut milk until smooth. Strain and discard the pandan leaves fiber. Add flour, corn starch and salt, then whisk until well-combined. Strain the batter again to remove any lumps.

Brush some oil on a non-stick pan and heat it up over low heat. Pour 1/4 cup of batter and tilt the pan to spread the batter thinly and evenly. Cook the crepe over low heat until there's no more runny batter. Brush a little bit of oil around the crepe to easily remove it from pan. Using spatula, carefully loosen then crepe from the pan and transfer it to a plate to let it cool down. Repeat the steps until batter is used up.

To make filling, add grated coconut to the pan to toast over medium heat. Keep stirring until the coconut is fairly dry and fragrant. Add sugar and stir until melted and well-combined.

Assemble:
Place 1 tbsp coconut filling on the center the crepe, fold both left and right side to the centre, then carefully roll it away from yourself until you have a roll. Repeat until all the crepes are used up. Enjoy immediately.

This recipe made really soft and fluffy crepe but I find the crepes are quite fragile. I broke a few too 😰 So make sure you roll carefully! Also, removing the crepes from the pan is quite tricky as well, but you'll get better as you practice. Just be really patient and gentle 😉