courtesy : Pn. Laila Abdullah

Kuih ketayap is a delicious, chewy crepe filled with sweet grated coconut. It is served with coffee or tea.

Ingredients:

40gm palm sugar;crumbled
2 tablespoon white sugar
650ml water
grated coconut;from 1/2 a coconut
10 pandan (screwpine) leaves;chopped
250gm unbleached (organic) wheat flour
1/2 teaspoon salt
2 eggs
a few drops of green food coloring(organic)
4 tablespoon oil

Method of preparation:

In a saucepan pour 50ml water. Add palm sugar and white sugar. Stir. Heat on low flame till the sugars are dissolved. Next add grated coconut.Stir till the mixture turns into a thick paste. Set aside in a bowl. In a blender add chopped pandan leaves and 100ml water. Grind. Filter the pandan liquid and set aside. In a large bowl add filtered pandan liquid, wheatflour, salt, eggs and 500ml water. Add green food coloring. Stir well into a smooth batter. Apply some oil on a griddle or flat skillet (under medium flame). Scoop some batter in a semispherical ladle. Pour batter in the middle of skillet. Using the bottom of the ladle spread batter into a thin circle about 12cm in diameter. Cook. Then flip and toast the other side. Set the crepe aside. Scoop the coconut grating paste in a tablespoon (adjust amount if desired). Spread along the diameter. Fold the edges of the crepe and make into a roll.