#Shorts Kueh Dadar Gulung Chop one block of gula melaka which is around 50g into smaller pieces so that it’s easier to dissolve. Add the chopped gula melaka, 1 pandan leaf and 40ml water into a pot. Cook until the gula melaka dissolves. Remove the pandan leaf. Add in 100g grated coconut and 1/2 tsp corn starch. Stir and cook for a few minutes. Remove from stove let it cool down.Wash 2 to 3 pandan leaves. Add the leaves and 30ml water into a blender and blitz. Strain to get a clear pandan juice.Prepare the crepe batter by mixing 60g plain flour, 1/4 tsp salt, 1/2 egg, pandan juice and 150ml coconut milk in a mixing bowl. Add 2 drops of pandan essence to achieve a greener colour.Use a good non stick pan to make the crepe, we didn’t even use oil for this. Heat up the pan on a low flame. When the pan is hot enough, add a ladle of crepe batter onto the pan. Swirl the batter to make a round shape. You can use the back of the ladle to help to spread the batter. When the edges are drying up, flip the crepe over. Cook for 1 to 2 minutes or until the bottom is cooked. Then transfer the crepe to a plate and cook the remaining batter.Place a piece of crepe on a flat plate or cutting board. Scoop some gula melaka coconut onto the centre. Fold in the two sides and then roll it up like a popiah.And that’s it, one of the easiest kueh to make. And so so delicious. | The Silver Chef