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Kuih Ketayap

breakfast & brunch

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


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


  1. 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.
  2. To prepare the skin, blend pandan leaves with water into 2 cups of pandan juice. Stir in salt and QL D'Fresh eggs.
  3. Add flour and mix well. Sieve the batter into a bowl.
  4. 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.
  5. To assemble, place 2 tablespoons of the filling on each pancake and roll up like a spring roll. Serve.

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