Cook with MasterChef favourite Jimmy Wong and Scanpan! Enjoy a classic Nyonya treat reinvented for your modern kitchen — these Pandan Coconut Pancakes (also known as Kuih Dadar) are soft, fragrant, and filled with deliciously caramelised coconut. Perfectly cooked in your Scanpan Axis frypan, they’re a true crowd-pleaser. Recipe by Jimmy Wong Eats.
Ingredients 11
For The Pancake Batter
1 cup plain flour
1 egg
200 ml coconut milk
100 ml pandan juice, blend 6 pandan leaves with 120ml water, strain
1 tbsp sugar
Pinch salt
butter, for cooking
For The Coconut Filling
1 cup grated coconut, fresh
1⁄2 cup palm sugar (gula melaka), finely chopped
2 tbsp water
1 pandan leaf, knotted
Pinch salt
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Method 5
In your Scanpan saucepan, melt the , , and over medium heat until syrupy. Add the and a pinch of salt. Stir and cook until the mixture is sticky and fragrant. Remove the pandan leaf and let cool.
In a bowl, whisk together the , , , , , and a pinch of salt until smooth. The batter should be slightly thin — like crepe batter.
Heat your Scanpan Axis frypan over low-medium heat. Lightly brush with butter or oil. Pour in a small ladle of , swirling the pan to create a thin, even layer. Cook for 1–2 minutes or until set (no need to flip). Transfer to a plate and cover with a tea towel to keep soft.
Place 1 tablespoon of the in the centre of each . Fold in the sides and roll up like a spring roll.
Arrange the on a platter and serve warm or at room temperature — fragrant, chewy, and utterly nostalgic.
Scanpan Australia's tips
For extra aroma, lightly toast the grated coconut before mixing it with the palm sugar — it deepens the flavour and gives your kuih dadar that irresistible nutty edge.
