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Vegan Pandan Crepes with Sweet Coconut recipe served in a bowl.

Vegan Pandan Crepes with Sweet Coconut

This tasty kue Ketayap is stuffed with sweetened coconut filling. It's shaped like small pillows and tightened with pandan leaves. Perfect for tea time!
4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert, Snack, Sweets
Cuisine: Asian-Inspired, Malaysian-Inspired
Keyword: Plant-Based Pandan Crepes, Vegan Pandan Crepes
Author: Moon
Servings: 8 crepes

Ingredients
 

Coconut fillings

  • 250 g coconut grated
  • 80 g palm sugar
  • 60 g light brown sugar
  • 3 pandan leaves knotted
  • 100 ml water

The pandan juice mixture

Instructions

Coconut fillings

  • Add all the ingredients into a pot and cook on a low heat till the sugar is dissolved, before setting it aside.

The pandan juice mixture

  • Blend the pandan leafs, coconut milk and water and strain the mixture.
  • Next pour the pandan juice mixture into the blender again, now add in the flour and salt. Blend it till smooth.
  • Spread a thin layer of oil on the nonstick frying pan, pour one ladder mixture into the pan. Cook on very low heat till the crepe is cooked. Then turn to the other side, cook a few more minutes.
  • Place the crepe on a plate and fill it up with some sweet coconut fillings. Roll the crepe into a cylinder shape and tight with pandan leaves then serve warm.

Notes

Let the crepes cool off completely before stack them. If not you will end up with crepes sticked together.

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