As Muslims all over the world are preparing for the end of Ramadan, there is one kuih that is starting to appear in kitchens all over Malaysia. Kuih ketayap is a nyonya kuih, part of the peranakan cuisine. This means that it is a fusion of both Chinese and Malay cultures, a unique cuisine that is most prevalent and celebrated in Malaysia but can also be found in Singapore and some parts of Indonesia. To be really descriptive, Kuih ketayap is a Malaysian crepe flavoured with pandan juice and filled with coconut and gula Melaka filling.
Learn how to make it wit Fitri, one of our artisans. She always makes it during the Raya period! Here is the recipe she shared with us.
Ingredients:For coconut filling:
80g Gula Melaka, chopped
200g Grated coconut
6 Pandan leaves
For kuih dough:
20 Pandan leaves (blended with water to get 2cups of pandan juice)
3 Eggs, lightly beaten
250g Plain flour, sifted
1. 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. Blend pandan leaves with water into 2 cups of pandan juice. Stir in salt and eggs.
Add flour and mix well. Sieve the batter into a bowl
3. Heat up frying pan with some oil and pour in 2tbsp of batter. Swirl the pan to distribute the batter thinly. Cook over low heat.
4. Remove and leave to cool
5. To assemble, place 2 tablespoons of the filling on each pancake and roll up like a spring roll.
Let us know if you try it out.
Selamat Hari Raya to you all!