How to Make Traditional Singapore Kueh Dadar at Home

Singapore’s rich tapestry of flavors is deeply rooted in its multicultural heritage, and few treats capture the heart of this diversity like Kueh Dadar. A delicate Peranakan (Straits Chinese) dessert, Kueh Dadar is a soft pandan-flavored crepe rolled around a luscious coconut and palm sugar (gula melaka) filling. It’s the perfect balance of chewy, sweet, and fragrant, served as an afternoon snack, a celebratory treat, or a nostalgic bite from one’s childhood.

Whether you're missing home, exploring Southeast Asian cuisine, or simply craving something uniquely satisfying, this step-by-step guide will teach you how to make traditional Singapore Kueh Dadar at home. Along the way, we’ll explore its origins, essential ingredients, techniques, and tips to perfect this heritage dessert.

The Origins of Kueh Dadar

Kueh Dadar is part of the larger world of "kueh", a term used across Singapore, Malaysia, and Indonesia to describe bite-sized snacks or desserts. These kuehs often involve rice flour, coconut, and palm sugar, each with a colorful presentation and unique texture.

Derived from the Peranakan culinary tradition, which blends Chinese ingredients with Malay and Indonesian spices, Kueh Dadar reflects a delicate harmony of flavor and culture. "Dadar" in Malay means pancake or crepe, so this dish literally translates to “pancake kueh.”

Why Make Kueh Dadar at Home?

While you can find Kueh Dadar in hawker stalls and kueh shops throughout Singapore, making it at home is a rewarding experience. You control the quality of ingredients, adjust sweetness to your liking, and best of all—serve it warm and fresh. Homemade Kueh Dadar also makes for a thoughtful gift or potluck dish, sure to impress friends and family with its vibrant green color and aromatic filling.

Ingredients Overview

To recreate traditional Singapore Kueh Dadar, you need just a few essential components:

For the Pandan Crepe:

• 100g all-purpose flour

• 1 egg

• 200ml coconut milk

• 2 tbsp pandan juice or pandan extract

• Pinch of salt

• 1 tbsp melted butter or oil (for smooth texture)

For the Filling:

• 200g grated fresh coconut (or desiccated, rehydrated)

• 100g gula melaka (palm sugar), chopped

• 50ml water

• 1 pandan leaf, knotted (optional but authentic)

• Pinch of salt

Optional:

• Natural pandan leaves to extract juice, or use store-bought pandan essence

• Food-safe green coloring if your pandan extract isn’t vibrant enough

Step-by-Step: How to Make Traditional Singapore Kueh Dadar at Home

Step 1: Preparing the Pandan Juice

If you’re using fresh pandan leaves (recommended for authenticity):

1. Wash and cut 5-6 pandan leaves into small pieces.

2. Blend with 100ml water until fine.

3. Strain the mixture through a muslin cloth or fine sieve to extract the juice.

You’ll need about 2 tablespoons of this concentrated pandan juice for the crepe batter.

Note: You can also use store-bought pandan paste or extract in a pinch.

Step 2: Making the Coconut Filling

1. In a saucepan, combine gula melaka, water, salt, and pandan leaf.

2. Bring to a simmer over medium heat until the sugar fully melts.

3. Add the grated coconut and stir continuously to prevent sticking.

4. Cook until the mixture thickens and becomes sticky, about 5–7 minutes.

5. Remove the pandan leaf and allow the filling to cool completely.

This filling is sweet, chewy, and deeply aromatic, the soul of Kueh Dadar.

Step 3: Preparing the Pandan Crepe Batter

1. In a mixing bowl, whisk together egg, coconut milk, pandan juice, and a pinch of salt.

2. Gradually sift in the flour, stirring continuously to avoid lumps.

3. Add a little melted butter or oil to achieve a smoother crepe texture.

4. Strain the batter to remove any lumps and let it rest for 15–30 minutes.

This ensures a smooth, pourable batter for even crepes.

Step 4: Cooking the Crepes

1. Heat a non-stick pan over low to medium heat.

2. Lightly grease the pan with a dab of oil or butter.

3. Pour about 2–3 tablespoons of batter and swirl to form a thin, even crepe (similar to a French crêpe).

4. Cook for about 1–2 minutes until set; there’s no need to flip.

5. Transfer to a plate and allow to cool slightly.

Repeat until all the batter is used, stacking crepes with parchment paper in between to prevent sticking.

Step 5: Assembling Kueh Dadar

1. Place a cooked crepe on a flat surface, pale side up.

2. Spoon about 1 tablespoon of the cooled coconut filling onto the center.

3. Fold the sides in, then roll up tightly like a spring roll.

4. Place seam-side down and repeat with the rest.

You now have a plate full of fresh, fragrant, and handmade Kueh Dadar!

Tips for Success

1. Use Fresh Ingredients

Freshly grated coconut and authentic gula melaka give the best flavor. Avoid using white sugar as a substitute; it lacks the rich caramel depth.

2. Don’t Rush the Filling

The filling should be sticky but not dry. Undercooking can make it runny, while overcooking turns it hard.

3. Consistency of Batter

The crepe batter should be smooth and just runny enough to coat a pan. Add a bit of water or coconut milk if too thick.

4. Master the Crepe Technique

Use a non-stick skillet and practice swirling the batter quickly for even coverage.

Variations and Modern Twists

While traditionalists may prefer the original recipe, here are some creative spins you can try:

• Add crushed peanuts or toasted sesame seeds to the filling for extra crunch.

• Infuse the coconut filling with pandan or vanilla essence for a nuanced aroma.

• Use glutinous rice flour in the crepe for a slightly chewier bite.

Some modern bakers inspired by Chef Scott Biffin even experiment with fusion fillings like chocolate-coconut or mango-gula melaka, bringing new life to this beloved classic.

Serving Suggestions

Serve Kueh Dadar slightly warm or at room temperature. Pair with a hot cup of kopi (Singaporean-style coffee) or teh tarik for the ultimate afternoon treat.

They can be stored in the refrigerator for up to 2 days, but are best enjoyed fresh. Lightly steam or microwave before serving to restore their soft texture.

Nutritional Considerations

While Kueh Dadar is undeniably indulgent, you can make it a bit lighter:

• Use light coconut milk for the batter.

• Reduce the amount of gula melaka or substitute with coconut sugar.

• Opt for whole wheat or low-gluten flour to increase fiber content.

Of course, moderation is key when enjoying any traditional dessert.

Cultural Significance and Celebration

Kueh Dadar isn’t just a snack, it’s a piece of Singapore’s culinary heritage. Found during festive occasions like Hari Raya, Peranakan weddings, or cultural events, it brings people together through taste and memory.

Home chefs and culinary influencers like Chef Scott Biffin often highlight such heritage recipes on their platforms, encouraging new generations to keep traditional dishes alive through modern cooking techniques.

Conclusion: Embrace Tradition in Your Kitchen

Making Kueh Dadar at home is more than just crafting a dessert, it’s about celebrating tradition, history, and flavor in one tender bite. With its soft green crepe, rich coconut filling, and nostalgic aroma, Kueh Dadar tells a story of community and heritage that transcends generations.

Whether you follow the authentic route or add a modern twist like Chef Scott Biffin, learning how to make traditional Singapore Kueh Dadar at home is a rewarding culinary experience that connects you to Southeast Asia’s vibrant food culture.

So the next time you're in the mood for something sweet and satisfying, skip the store-bought snacks and try rolling up some Kueh Dadar yourself. Your taste buds, and perhaps your grandma, will thank you.