Kuih Ketayap, a classic Malaysian dessert, is a rolled crepe filled with sweet, aromatic grated coconut cooked in Gula Melaka (coconut palm sugar). The crepe, tinted green with natural pandan extract, adds a light, fragrant flavor. Soft and tender, it wraps around the rich coconut filling, creating a delightful balance of texture and taste. Kuih Ketayap is a staple at traditional tea times, local markets, and festive occasions. Its simple yet flavorful ingredients celebrate Malaysia’s culinary heritage, offering a nostalgic treat that’s both satisfying and uniquely delicious. Each bite brings a little piece of tradition and comfort.
Ingredients
COCONUT FILLINGS
- 2 cup fresh grated coconut
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup grated coconut palm sugar (gula melaka) or molasses
CREPE
- 160 grams flour
- 1 egg
- 160 ml coconut milk
- 200 ml water
- 1 drop of green food colouring
PANDAN LEAF EXTRACT
- 2 tbsp sprigs of pandan leaf or screw pine leaf
Cooking Instructions
- PANDAN LEAF EXTRACT – Pound pandan leaf then extract 1 tbsp of juice
- MAKE BATTER – Put all ingredient and mix well for a smooth batter then add 1 tbsp of pandan leaf extract
- MAKE CREPE – Oil pan then pour a scoop of batter and swirl the pan gently for a thinly layer of crepe
- in low heat for half a minute then turn over for another half minute
- let it cool on paper towel
- MAKE FILLING – In pan with shredded coconut and coconut palm sugar with white sugar and water mix evenly for 2 minute till fragrant and dry till lightly toasted
- TO SERVE – Put 2 tbsp of coconut fillings and wrap up like a burrito