Coconut Pancake Roll or Kueh Ketayap
An easy to make pancake full of tropical flavours!!
Coconut pancake roll, or kueh ketayap is a traditional Nyonya and Malay snack.
I first made this kueh ( local cake) when I was in school. We started having home science class when we were in Form I and this was the first kueh that I made. I remember I was an avid learner as I love to cook. I recall that by the time I bought my text books from the bookshop, I went through them and I could not let go of the home science book and I read it from front to back and back to front!! I was that interested and I always aced in the cookery section. Alas, I cannot say that for the sewing section, in which I was really hopeless. The only thing I enjoyed in sewing was doing cross stitches!! This was not part of the exam syllabus. Too bad.
Over here in UK, I usually use desiccated coconut if the recipe calls for fresh coconut. I also use pandan essence instead of the pandan leaves as it is easier, more convenient, and cheaper. Fresh pandan (screw pine) leaves are available in the Asian Supermarket and it is quite costly. Palm sugar is another traditional ingredients that is obtainable from the Asian or Oriental Supermarket.
Here is my recipe.
Quick Info:
Yields 8 to 10 rolls
Difficulty: moderate ( you need to get used to swirling the batter to make the pancake.)
Cost: £
Time: 10 mins to prep, 30 mins to cook
I have placed the recipe in a separate area and you can print it out nicely if you want to.
Do like and share this post so that you will keep me motivated.
Cheers, and have a good weekend!!
Penang Lassie
Coconut Pancake Roll
Ingredients
Coconut filling
- 100 g Desiccated coconut
- 150 ml water
- 100 g Palm sugar - chopped
- 1-2 tsp Corn flour
For the pancake
- 200 g Plain flour
- 350 ml water
- 3-4 drops Pandan essence or,
- Blend 3-4 pandan with the water and sieve before using
- ¼ tsp salt
- 1 tsp Coconut oil for greasing the pan
Instructions
First make the pancake:
- Put all the ingredients in a blender and blend until smooth.
- Sieve and pour into a container and set aside to rest.
Then make the filling:
- In a pan or wok, put the palm sugar and water and bring to the boil. Stir and simmer until all the sugar is dissolved. Strain the syrup and return the strained syrup back to the pan.
- Over a medium flame, add in the desiccated coconut and stir until the coconut absorbs the syrup. Add a tablespoon or so of water if it is too dry.
- Mix the corn flour with a tbsp. of water and pour some into the coconut mix. Stir until the coconut clumps together. This will make it easier to roll the pancake. Remove and leave to cool.
To make the pancake:
- Heat up a frying pan over medium heat. Lightly brush with a little coconut oil. When it is hot, place 2/3 to ¾ of a ladleful of the batter onto the pan and swirl until you get a round ( or almost round shape).
- Let it cook and it will change colour. When the side curls up, the pancake is ready.
- Remove and place on a plate or board.
- Place 1 -2 tbsp of the filling in the centre of the pancake, making it oblong. Fold over the end nearer to you and sides and roll up like a spring roll or burrito.
- Repeat until you finish all the batter and the filling.
- You can serve it as it is or you can top with some thick coconut milk or palm sugar syrup.
Notes
