Kuih Ketayap (Sweet Coconut)

Image credit : mykeuken.com

( A) Pandan juice

  • 40g pandan leaves
  • 1/4 cup water

( B) Crêpe Batter

  • 120g plain flour
  • 1 (70g size egg)
  • 300 ml coconut milk
  • 1g salt

( C) Extracted pandan juice (above)

  • 1-2 tablespoon extra water (if the batter is too thick)
    green food colouring (optional)

( D) Sweet coconut Filling

  • 100g dark brown sugar
  • 1/2 cup water
  • 1 pandan leaf washed and knotted
  • 1 1/2 cup desiccated coconut
  • 1 teaspoon corn flour
  • 2 teaspoon water


  • Heat up saucepan, and add dark brown sugar, water and pandan leaf, and cook on medium heat until the syrup thicken slightly (approximately 5 minutes…)

  • Add desiccated coconut and stir to mix well.

  • Add cornflour mix with water to the sweet coconut.

  • Set aside to cool.

  • Put pandan leaves in food processors/ blender.

  • Add water and blend.

  • Squeeze out juice as much as you can.

  • Add plain flour to mixing bowl.

  • Add salt.

  • Add pandan juice.

  • Add egg.

  • Whisk in coconut milk into a smooth batter.

  • Add green food colouring (optional).

  • Heat up frying pan.

  • Spray oil on the surface.

  • Ladle about 1/8 cup of batter onto the frying pan.

  • Give a swirl so a thin pancake is formed.

  • The crêpe is ready when the edges crisped and curled up.

  • Follow the video link above or click the photo below …to see the how to wrap and fold the sweet coconut crêpe.