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To prepare Coconut Filling (*) :
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1. Mix brown sugar, gula melaka, pandan leaves and water in a pot. Bring to boil until sugar has melted.
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2. Remove pandan leaves and set aside.
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3. In a clean wok, heat white sugar until melted and caramelised.
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4. Add in gula melaka mixture. Mix well.
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5. Add in grated coconut and salt.
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6. Stir-fry until slightly dry and well combined. Set aside to cool.
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To prepare Crepe Batter (**) :
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1. Sift plain flour, tapioca flour and salt into a mixing bowl.
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2. Add corn oil, condensed milk and water. Mix well and set aside.
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3. Add in beaten egg to flour mixture. Slowly pour in wet ingredients and whisk till combined and smooth.
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4. Sieve the batter and set aside for 1-2 hours.
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To prepare Kueh Dadar :
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1. Heat up a shallow frying pan over a low flame and lightly grease with oil.
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2. Pour a scoop of the batter in the centre and swirl the pan to coat the base to form a thin crepe.
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3. Once the batter colour change and the edge of the batter turns dry, crepe is ready and remove from pan. Fry only on one side only.
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4. Continue to fry till batter is used up.
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5. Put a spoonful of the coconut filling on the crepe and roll it up.
