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
Step-by-step instructions
Step 1 · Prepare the pandan juice by blending fresh pandan leaves with water
Prepare the pandan juice by blending fresh pandan leaves with water, then strain to extract the vibrant green juice.
Step 2 · In a bowl
In a bowl, mix whole wheat flour, egg, salt, pandan juice, coconut milk, and water. Whisk until smooth and lump-free.
Step 3 · Heat a non-stick pan and lightly grease with vegetable oil
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.
Step 4 · For the filling
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.
Step 5 · Place a spoonful of coconut filling onto each crepe
Place a spoonful of coconut filling onto each crepe. Fold the sides and roll tightly to form a neat cylinder.
Step 6 · Serve immediately
Serve immediately, or chill for a refreshing treat. Garnish with extra pandan leaves for presentation.
Why this recipe 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.
A note on tradition
Kueh Dadar holds a special place in Singapore’s hawker culture, often featured at family gatherings and festive occasions. It’s a staple at Peranakan eateries and kopitiams, reflecting both Malay and Chinese influences. Traditionally enjoyed as a breakfast or tea-time treat, this kueh is part of Singapore’s vibrant kueh tradition that celebrates local ingredients and culinary artistry. Its green hue from pandan and sweet coconut filling are instantly recognizable across the region.