Coconut features prominently in a lot of Malaysian sweets. We use coconut is many different ways, from the pieces of white flesh of an older coconut (not the young green ones), grated fresh coconut to the milk from squeezing the grated coconuts. All this is easily available from the wet markets to order all over Malaysia.
Over in the UK, it’s not so easy to get coconut like this so we have to substitute with using canned or powdered coconut milk and dessicated coconut. For most recipes, these work quite well.
This Nyonya Pandan Pancake (Kuih Dadar) recipe is a tea time favourite, sold in lots of street food stalls. It’s a pandan flavoured pancake filled with a grated coconut filling sweetened with dark caramel flavoured Gula Melaka, Malaysian palm sugar. Yes, it is meant to be green as it uses the juice of the pandan leaves for both flavouring and colouring.
It’s quite easy to make and the filling can be made well in advance and stored in the fridge.