Kuih Ketayap
Recipe by 
Made With QL Eggs
QL D'Fresh Eggs
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One of our favourite sweets is Kuih Ketayap.
These Malaysian crepes are flavoured with pandan juice and filled with sweet coconut filling. They make a delicious sweet treat or snack anytime of the day.
Preparation time15 minutes
Cooking time1 hour
Makesabout 30 pieces
Ingredients
For filling
80 g gula Melaka, chopped
30 g sugar
80 ml water
200 g grated coconut
6pandan leaves
For skin
20pandan leaves (blended with water to get 2 cups of pandan juice)
½ tsp salt
3QL D'Fresh eggs, lightly beaten
250 g plain flour, sifted
Method
- To prepare the filling, boil gula Melaka and sugar with water until the sugars are dissolved. Add grated coconut and pandan leaves and cook until fairly dry. Leave to cool to room temperature.
- To prepare the skin, blend pandan leaves with water into 2 cups of pandan juice. Stir in salt and QL D'Fresh eggs.
- Add flour and mix well. Sieve the batter into a bowl.
- Heat up frying pan with some oil and pour in 2 tbsp of batter. Swirl the pan to distribute the batter thinly. Cook over low heat. Remove and leave to cool.
- To assemble, place 2 tablespoons of the filling on each pancake and roll up like a spring roll. Serve.
QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
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