🥥 Kuih Ketayap with Gula Melaka Filling: A Roll of Pure Comfort

Soft pandan crepes filled with warm, sticky coconut and gula melaka — Kuih Ketayap is the kind of dessert that tastes like home. It's simple, nostalgic, and always a hit at tea time or festive gatherings.

Here’s how to make this classic Malaysian treat step-by-step.

🍃 Ingredients:

For the Pandan Crepe:

• 1 cup all-purpose flour

• 1 egg

• 1 cup coconut milk

• ½ cup pandan juice (blend pandan leaves with water & strain)

• A pinch of salt

• A few drops of green food colouring (optional)

• Butter or oil for greasing the pan

For the Filling:

• 1 cup grated coconut (white part only)

• ½ cup gula melaka (palm sugar), chopped

• 2 tbsp sugar

• ¼ cup water

• 1 pandan leaf (knotted)

🍳 Method:

1. Make the Filling:
In a saucepan, combine gula melaka, sugar, water, and pandan leaf.
Heat until sugar melts. Add grated coconut and stir until mixture thickens and becomes sticky.
Let it cool completely.

2. Make the Crepe Batter:
Whisk flour, egg, coconut milk, pandan juice, and salt until smooth. Strain if needed.
Let batter rest for 10 minutes.

3. Cook the Crepes:
Heat a non-stick pan with a little oil or butter.
Pour a thin layer of batter and swirl to coat.
Cook until set (no need to flip). Remove and let cool.

4. Assemble:
Place 1–2 tablespoons of coconut filling in the center of each crepe.
Fold like a spring roll — bottom up, sides in, roll tightly. Repeat with all.

🧊 Storage Tips:

• Keep in an airtight container in the fridge.

• Best served at room temperature or slightly warmed.

📸 Fun for Classes & Content:

Kuih Ketayap is great for beginner cooking classes, food photography, and even TikTok-style rolling videos — colourful, hands-on, and always satisfying.

Would you like the next blog to feature Kuih Lapis, modern fusion like Nutella Onde-Onde, or tips for hosting a mini kuih-making party at home?