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Kueh Dadar is a popular Nyonya dessert in Singapore and Malaysia. It is essentially shredded coconut in gula melaka wrapped in pandan crepes. Pandan leaves are very important in this recipe (I honestly won’t recommend Pandan extract/essence). In the US, it is called Screwpine leaves and are mostly sold as frozen (works fine!). 

Depending on the size of your pan, you can make 30 small Kueh Dadar (like the picture) or about 15 larger Kueh Dadar. Making the crepes were the toughest to me as flipping it before it sets will just ruin the entire piece. The amount of time needed varies greatly on your skill. I would say that it took me 1.5 hours from start to end. 

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  • 50g Pandan Leaves 
  • 200ml Water
  • 200g All-Purpose Flour
  • 2 Large Eggs
  • 560ml Coconut Milk
  • 1 tbsp Vegetable/Coconut Oil
  • Pinch of Salt
  • 200g Gula Melaka; shaved
  • 200g Grated Coconut (fresh if possible)
  • 1 tbsp Sugar (2 tbsp if you like it sweeter)
  • 1/2 tsp Salt
  • 3 tbsp Water 
  • 2-3 Pandan Leaves; knotted

*I do not have access to freshly shredded coconut and used Trader Joe’s Organic Coconut Shreds. It works totally fine!


  1. Process 50g Pandan Leaves and 200ml. Strain the mixture (using a muslin bag, cheesecloth, very fine strainer) to obtain Pandan juice. Squeeze the mixture to obtain all the liquid.
  2. Blend 200g All-Purpose Flour, 2 Large Eggs, 560ml Coconut Milk, 1 tbsp Vegetable/Coconut Oil and Pinch of Salt till smooth. Strain to rid lumps. Refrigerate mixture.
  3. Over very low heat, melt 200g Gula Melaka with knotted Pandan Leaves. Stir in 200g Grated Coconut, 2 tbsp Sugar, 1/2 tsp Salt and 3 tbsp Water. Ensure that the Grated Coconut is evenly coated.
  4. Over low-medium heat, make crepes (you will need to flip). I would recommend using lightly oiled ceramic pans or crepe pans to prevent sticking. I used 1/2 a soup scoop of batter.
  5. After you have made all the crepes, you can start rolling. I used 2 generous tbsp of coconut filling per roll. You can see how to roll here (same style) —> https://m.youtube.com/watch?v=IfI1wMeDXhg
  6. Cling wrap or store in air right box in the refrigerator (leaving it uncovered will cause the crepe skin to be very dry and hard)