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Nyonya Kuih Dadar or Nyonya Coconut Crêpes Recipe

Updated on May 30, 2014


Nyonya Coconut Crêpes or Kuih Dadar

Here is one of my favourite Malaysian desserts - the Nyonya version of the Malay favourite Kuih Dadar, a type of dessert Crêpes which are stuffed with a mixture of fresh coconut and palm sugar. Simply delicious!

Crêpes Ingredients:

150g plain flour

1 egg

1 cup water

¼ cup milk

Pinch of salt

1 teaspoons of melted butter

1 teaspoons of screwpine (pandan) essence (optional, or replace with Vanilla essence)

1 cup thick coconut milk

A few tablespoon of cooking oil

Coconut Fillings

2 cups freshly grated coconut

1 ½ cups water

Pinch salt

150g palm sugar, chopped

1 teaspoons of screwpine (pandan) essence (optional, or replace with Vanilla essence)

Kuih Dadar
Kuih Dadar
Coconut Crepes
Coconut Crepes

Method :

First part : Prepare Crêpes batter

1) Shift the plain flour.

2) Beat the egg lightly.

3) Combine flour, egg, water, milk, salt, butter and essence in a bowl.

4) Stir well and add more water if necessary so as to achieve thin consistency.

5) Set aside.

Second Part : Prepare Coconut Fillings

1) Combine all the fillings ingredients above and mix well.

2) Simmer over low heat, stirring from time to time, until it is thick, dry and all sugar is melted.

3) Leave to cool.

Third Part : Cooking the thin Crêpes

1) Slightly grease a frying pan with about a tablespoon of cooking oil, preferably a non-stick pan.

2) With moderate heat, spread about 2 to 3 tablespoons of Crêpes batter over the pan to make thin Crêpe about 15cm in diameter. Allow the batter to set.

3) Turn over the Crêpe to cook the other side.

4) When it is cooked, move it to a plate.

5) Put a small portion of the coconut fillings to the centre of each crepe.

6) Fold and roll it up like a spring roll.

And it is ready to be served. You can consumed it as it is, or with thick coconut milk.

Note : If you can get a hold of Pandan or screwpine leave, blend about 4 Pandan leaves with water and strain the Pandan juice. And this can be used to replace the water and Pandan essence mentioned above.


_______ Click to enlarge

Princess Hang Li Po
Princess Hang Li Po
Nyonya and Baba
Nyonya and Baba
Nyonya
Nyonya
Nyonya wearing kebaya dress
Nyonya wearing kebaya dress

“Nyonya” and her background history

During the Ming Dynasty in China, as a diplomatic gesture to strengthen ties with the then rich and strategic trading port of Malacca (Melaka) on the Peninsular of Malaya, the Chinese Emperor betrothed his daughter Princess Hang Li Po to the Sultan of Malacca. The royal princess came down with entourage of about 500 and they formed the first permanent Chinese settlement in Malacca at Bukit China or China Hill. These early Chinese settler then wed the local Malay and gave rise to the first generation of mixed Chinese-Malays known as Peranakan.

Nyonya is the term used for lady for the descendants of these late 15th and 16th-century Chinese immigrants to Malaysia during the Colonial era. For man, he is called “Baba”. Today, members of this community can still largely be found in the state of Malacca (Melaka), Malaysia. They are often addressed as “Nyonya-Baba” and adopted partially or in full local Malay customs, somewhat assimilated to the local communities. However, many of them still maintain their Buddhism religion, and do not become Muslims like the Malay people. In the later generations, some of them lost the ability to speak Chinese as they assimilated to the Malay customs, culture and dress. They started to speak Malay fluently as first or second language, though some do interspersed with some Chinese dialect. The Malay attire sarong kebaya (photo right) is worn especially in many ceremonial traditions such as weddings, following the traditional Malay custom. This unique mixed marriage of cultures has also resulted in widely loved mixed cuisines, popularly known in Malaysia and Singapore as Nyonya food.

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Healthy and Nutrient-rich Mung Bean Soup
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Nutrient-rich Red Bean Soup
Nutrient-rich Red Bean Soup


Copyright

The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira

Comments

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    • Ingenira profile imageAUTHOR

      Ingenira 

      6 years ago

      thank you, Annabelbythesea. Glad to see you here.

    • Ingenira profile imageAUTHOR

      Ingenira 

      6 years ago

      Thank you, The Jet, for your comment. (Sorry, miss that out earlier)

    • AnnabelbytheSea profile image

      AnnabelbytheSea 

      7 years ago from United States

      Your recipes are marvelous and unique. Thank you for sharing!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      That's an interesting insight, RTalloni. The world has certainly become a more interesting place with the mixed marriage and custom, and fusion food ! Meanwhile, I also hope the authenticity of the food is still maintained in some restaurants and household.

    • RTalloni profile image

      RTalloni 

      7 years ago from the short journey

      Fabulous sounding recipe with an interesting history that reminds me of how the world has devolved around changing societies.

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Glad to see you again, ListLady ! :) Thanks for your comment and rating.

    • TheListLady profile image

      TheListLady 

      7 years ago from New York City

      Wonderful - I am bookmarking and will try for sure. Thanks a million! Rated up of course!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Thank you, Rooskaya. I'll be excited to see some Russian food from you too. :)

    • Rooskaya profile image

      Rooskaya 

      7 years ago from Russia

      Thanks for sharing with us a veg recipe.I am always searching for the veg recipes to try on.I really like veg Chinese food.Thanks.

    • The Jet profile image

      The Jet 

      7 years ago from The Bay

      Ooh. Looks delicious! So much that I'm getting hungry. Thanks.

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Sorry, angInwu, to make you homesick again. Sure, I will courier it over to you when I make it next time. LOL.

    • anglnwu profile image

      anglnwu 

      7 years ago

      You make me homesick again. I love kueh Dadar. I'm too lazy to make them, so the next time you make a batch, send some over. I also love the history behind the peranakan origin--I always thought that the intermarriage of Malays and Chinese gave rise to this group of lovely people. Rated up.

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Thanks so much, Simone Smith. :) Appreciate your comment.

    • Simone Smith profile image

      Simone Haruko Smith 

      7 years ago from San Francisco

      Those crepes look delicious - and what a fascinating history, too! Great Hub!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Thank you, sord, glad to see you again ! Hope you are doing great.

    • profile image

      sord87 

      7 years ago

      It's my favourite kuih and a beautiful pics from Little Nyonya too!something good for sharing!thank you!

    • Ingenira profile imageAUTHOR

      Ingenira 

      7 years ago

      Thank you, telltale ! Nice to see you again. :)

    • telltale profile image

      telltale 

      7 years ago

      Nice recipe! May try it some day. Thanks!

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