

Kueh Dadar (skin)
(I originally got a recipe off the Internet, but ended up improvising in the process because the batter turned out too thick). This is what I think should work.
200 gm plain flour (sifted)
2 eggs (1 if egg is large)
350 ml thin coconut milk
4-5 drops of green colouring
80 ml of corn oil (canola and sunflower should be ok too)
Pinch of salt (optional)
Some water
1. Combine half of the coconut milk with flour. Add in the eggs, green colouring and corn oil; beat mixture till well-combined.
2. Gradually pour in the remaining coconut milk. Continue beating for 5 minutes. The green should be pale, not bright.
3. Let batter stand for 30 minutes. If the batter is too thick, dilute with a few tablespoons of water first, it should be runny and smooth but not watery.
4. Heat up a non-stick pan. Pour a ladle of some batter onto pan and tilt the pan so that the batter is spread evenly thin, about 14 cm diameter and 2mm thick When sides turn dry and brittle, remove kueh.
6. Repeat this process till all the batter has been used up.
7. When cool, spread 2-3 tsp of coconut filling in the middle of the kueh. Roll up kueh like a popiah and serve.
Makes approximately 18-20 skins
(I originally got a recipe off the Internet, but ended up improvising in the process because the batter turned out too thick). This is what I think should work.
200 gm plain flour (sifted)
2 eggs (1 if egg is large)
350 ml thin coconut milk
4-5 drops of green colouring
80 ml of corn oil (canola and sunflower should be ok too)
Pinch of salt (optional)
Some water
1. Combine half of the coconut milk with flour. Add in the eggs, green colouring and corn oil; beat mixture till well-combined.
2. Gradually pour in the remaining coconut milk. Continue beating for 5 minutes. The green should be pale, not bright.
3. Let batter stand for 30 minutes. If the batter is too thick, dilute with a few tablespoons of water first, it should be runny and smooth but not watery.
4. Heat up a non-stick pan. Pour a ladle of some batter onto pan and tilt the pan so that the batter is spread evenly thin, about 14 cm diameter and 2mm thick When sides turn dry and brittle, remove kueh.
6. Repeat this process till all the batter has been used up.
7. When cool, spread 2-3 tsp of coconut filling in the middle of the kueh. Roll up kueh like a popiah and serve.
Makes approximately 18-20 skins






