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Kuih Tayap Recipe, Penang Nyonya Kuih

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Kuih Tayap (16 February 2013)


Kuih Tayap, also called Kuih Ketayap and Kuih Dadar is a Nyonya-style crepe that is rolled up and filled with shaved coconut. It is often nicknamed the Nyonya Baby Bolster.

Kuih Tayap is filled with shaved or grated coconut that is sweetened with palm sugar (gula melaka). The skin is coloured green using pandan juice. Kuih Tayap is popularly taken at tea time in many Nyonya households. My wife is quite good at making this particular pastry. Here's the recipe on how to do it.

Kuih Dadar (16 February 2013)

Kuih Tayap Recipe

Filling
  1. 300 g Grated white coconut
  2. 250 g Palm sugar / Gula Melaka, adjust the sweetness according to your preferance
  3. 1/3 cup of water
  4. A pinch of salt
  5. Pandan leaves - knotted
Method:
  1. Heat up a pan over a medium heat, add in chopped palm sugar, water, pinch of salt and pandan leaves.
  2. Cooked until sugar dissolved, strained and return to pan. Add in grated coconut.
  3. Cooked until the mixture thickens and glossy.
  4. Discard pandan leaves, leave to cool.
Batter
  1. 300 g Plain flour
  2. 1 tablespoon cornflour
  3. 2 Eggs
  4. 300 ml Santan/ Coconut milk
  5. 600 ml Pandan juice
  6. A pinch of salt
Method :
  1. Cut pandan leaves into smaller pieces, add water and blend until fine. Strain to obtain juice.
  2. Put all the ingredients together, mix well, strain and leave aside.
  3. Heat up a medium size non-stick pan, coat with a thin layer of oil.
  4. Pour a ladle of batter onto the pan, swirl the batter to cover the whole pan.
  5. Cook over medium flame until the batter is cooked.
  6. Flatten the crepe on a flat surface, scoop 2 tablespoons of coconut filling and put on the lower part of the crepe.
  7. Roll the bottom up over the filling half way, fold in the sides, and roll up the rest of the way.
  8. Roll up like folding a popiah, and the kuih tayap is ready to be served.
Notes :
  1. When mixing the batter, do not pour all of the water into the mixture in one time. Adjust to a state where the batter is neither too thick nor too thin.
  2. The thickness of the crepe depends on how much batter you poured into the pan. Adjust accordingly.

面糊材料：
  1. 300 克 面粉
  2. 1 汤匙 粟粉
  3. 2 粒 鸡蛋
  4. 300 毫升 椰浆
  5. 600 毫升 班兰水 （班兰叶剪小段加水，用搅碎机打烂， 过沥取汁）
  6. 一点 盐
做法：
  1. 把面糊材料全部拌匀过沥。
  2. 放置10 分钟，待用。
  3. 烧热平底不粘锅，抹上一层薄油。
  4. 舀一杓面糊倒入，顺手摇匀煎至熟。
  5. 取出面皮摊平，放入2 汤匙椰丝馅料卷起，像包薄饼一样，即可享用。
椰丝馅料：
  1. 300 克 白椰丝
  2. 250 克 椰糖， 可依口味调整
  3. 1/3 杯 水
  4. 一点 盐
  5. 班兰叶 打结
做法：
  1. 椰糖加水和班兰叶煮溶后过沥。
  2. 把白椰丝加入， 用中火煮至稠，待用。

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Dear visitor, thank you so much for reading this page. My name is Timothy Tye and my hobby is to find out about places, write about them and share the information with you on this website. I have been writing this site since 5 January 2003. Originally (from 2003 until 2009, the site was called AsiaExplorers. I changed the name to Penang Travel Tips in 2009, even though I describe more than just Penang but everywhere I go (I often need to tell people that "Penang Travel Tips" is not just information about Penang, but information written in Penang), especially places in Malaysia and Singapore, and in all the years since 2003, I have described over 20,000 places.

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