kuih ketayap, but then again, KK can also be kuih keria or kuih koci...or...okay, okay...you get my drift, right? in this book, it is called kuih gulung. how come ah?
aneeways, i like the taste of the kuih. the only thing i would change about this recipe is to reduce the amount of sugar in the filling. too dayum sweet!! other than that, it is okay...
don't you be asking about the irregularities in the size of the kuih, okaaay...first timer, but i think i did good...ehem! *file nails* haha!
here's the recipe for you guys to try out:
2 cups flour
2 cups of pandan leaf juice (blend about 7 pandan leaves)
½ cup coconut milk, or fresh milk
3 tbs cooking oil
1 tsp green food coloring
1 tsp salt
(b) for the filling
1 cup of grated coconut
½ cup of palm sugar
½ cup of caster sugar
the how to:
the batter for the pancake
1) add in all ingredients, stir everything and then strain into a big bowl.
2) heat pan and brush a little bit of oil on top.
3) pour one ladle full of batter onto the pan and spread the batter evenly.
4) when the pancake is ready lift and place it on a plate.
5) spoon in the filling.
6) fold both sides of the pancake first, and then you can roll the entire pancake, just like making spring rolls.
1) in a wok add in (b).
2) cook with medium heat and stir till everything is well blended and slightly dry. take off heat and let it cool before use.
we had this for tea, although i think there's still some room for improvement, i was generally quite satisfied with the results.
try kay? :-)
recipe source: 1 hari 1 resipi by chef hanieliza.