Kueh Dadar
Hawker • Singapore
About Kueh Dadar
Pandan crêpe rolls with grated coconut and gula melaka
How to Make Kueh Dadar (Traditional & Healthy Version)
Kueh Dadar is a beloved Singaporean dessert, popular in kopitiams and hawker centres across the island. This vibrant green rolled pancake, filled with aromatic coconut and palm sugar, is a staple in the Peranakan culinary repertoire. Its origins trace back to the Malay community, but today, Kueh Dadar is enjoyed by all Singaporeans, reflecting the multicultural fusion that defines Singapore’s food scene. The soft pandan crepe contrasts beautifully with the sweet, nutty filling, making it a delightful treat for breakfast, tea, or even as a light dessert after a meal. Singapore’s hawker culture celebrates such kueh, where you’ll often find Kueh Dadar alongside other traditional snacks, illustrating the country’s rich culinary heritage. This healthy adaptation offers a lighter twist, using less sugar and coconut milk, so you can indulge without guilt while tracking your calories. Perfect for those seeking authentic flavors with a health-conscious approach!
Ingredients(for 2 rolls per serving, typical kopitiam portion)
- 1 cup Fresh grated coconut (Kelapa parut)
- 1/4 cup Gula Melaka (palm sugar) (Finely chopped)
- 1/3 cup Pandan juice (Extracted from pandan leaves)
- 1/2 cup Whole wheat flour (Healthier alternative)
- 1/3 cup Low-fat coconut milk (Santang rendah lemak)
- 1 Egg (Large)
- 1/8 tsp Salt (Fine)
- 1/3 cup Water (To adjust batter consistency)
- 1 tsp Vegetable oil (For greasing pan)
Instructions
- 1
Prepare the pandan juice by blending fresh pandan leaves with water, then strain to extract the vibrant green juice.
5 minutes
Use mature pandan leaves for a stronger aroma.
- 2
In a bowl, mix whole wheat flour, egg, salt, pandan juice, coconut milk, and water. Whisk until smooth and lump-free.
5 minutes
Let the batter rest for 10 minutes for a softer crepe.
- 3
Heat a non-stick pan and lightly grease with vegetable oil. Pour a thin layer of batter to form a crepe, cook until the edges lift, then flip and cook briefly on the other side.
5 minutes
Keep crepes thin for easy rolling.
- 4
For the filling, combine grated coconut and chopped gula Melaka in a saucepan. Stir over low heat until the sugar melts and coats the coconut evenly. Set aside to cool.
5 minutes
Don’t overcook the filling; it should stay moist.
Why This Dish is Healthy
This healthy Kueh Dadar recipe uses whole wheat flour and low-fat coconut milk, reducing refined carbs and saturated fats. Gula Melaka replaces refined sugar, offering a lower glycemic index. By minimizing oil and sugar, it becomes a lighter dessert, great for weight management or diabetic diets. Singaporeans love kueh, and now you can enjoy this classic snack with a health-conscious twist, perfect for those monitoring their nutritional intake.
Kueh Dadar is rich in dietary fiber from grated coconut and whole wheat flour, supporting digestion and satiety. The use of low-fat coconut milk keeps saturated fat levels moderate, while pandan provides antioxidants. Gula Melaka, a natural sweetener, offers trace minerals like potassium and iron. With reduced sugar and healthier flour, this version fits perfectly into a balanced vegetarian diet, making it suitable for calorie tracking and mindful eating.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for maximum aroma and moisture.
- 💡Tip 2: Blend pandan leaves yourself for authentic colour and fragrance.
- 💡Tip 3: Allow crepes to cool slightly before rolling to prevent tearing.
Storage & Serving
Store Kueh Dadar in an airtight container in the fridge for up to 2 days. Best served fresh, but can be gently reheated or eaten chilled.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 6.0 g |
| Fiber | 2.0 g |
