Kuih Ketayap / Sweet Coconut Pancake

Kuih Ketayap or Sweet Coconut Pancake is a rolled crepe flavoured with grated coconut steeped in palm sugar. Pandan leaf is the core ingredient of this kuih ketayap.


Crepe Batter:

  • 10 pandan leaves(Should you have trouble finding pandan leaves you may substitute it with canned pandan juice, or a few drops of pandan concentrate).
  • 300ml water
  • 200g plain flour
  • 2 eggs
  • 125 ml coconut milk
  • pinch of salt

Grated Coconut Filling

  • 200g grated fresh coconut
  • 200g chopped gula melaka /dark brown palm sugar
  • 100ml water
  • 1 pandan leaves, tied in a knot
  • 1 tsp cornstarch


  1. Combine palm sugar,  water and pandan leaves in a saucepan, and simmer until sugar is dissolved. Discard pandan leaves.
  2. Add grated coconut and pinch of salt and simmer until slightly dry. Add cornstarch to thicken. Allow to cool.

Make the pancake batter

  1. Sift the flour and salt into a mixing bowl. Add the egg to the measuring jug containing the pandan juice, and beat.
  2. Then add the coconut milk and stir.
  3. Whisk the wet ingredients gradually into the dry to make a smooth batter.

Fry the pancakes

  1. Heat up a non-stick pancake pan over a low flame and grease with oil for the first pancake.
  2. Using a ladle, ladle the batter just off centre in the pan, swirl to coat base to form a thin and even pancake. When the batter sets and or the edges are turning golden brown, flip and cook for a further 10 seconds.
  3. Remove the crepe from the pan to a plate. Repeat making more until batter is all used.
  4. To assemble, put a spoonful of coconut filling on each crepe, fold in the sides and roll up like a spring roll.

My kids all time favourite snack. Enjoy!!!!