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How to Make Kuih Ketayap (Crepe With Sweet Coconut Filling)

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My husband and I love exploring new places. Currently, we reside in Utah. Someday, we would like to travel all across the United States.

The green majestic kuih ketayap is perfect for teatime.

The green majestic kuih ketayap is perfect for teatime.

There is nothing that compares to a home-cooked meal. It just tastes better! In my opinion, the most important thing when you cook is that it must come from your heart. That's what makes the food taste delicious. I'm very happy to share some of my traditional recipes with you. It is part of explaining my culture and my roots.

A few days ago, I made kuih ketayap (also known as kuih gulung), which is a Malaysian crepe with sweet coconut filling. This dish is considered to be one of the traditional "kuih" for breakfast and teatime. The crepe, or the skin, is made from flour, water, salt, and pandan leaves. The filling is sweet.

As usual, I learned how to make this from my mother. She is the queen of making traditional kuih Melayu. I have an advantage, as I trained and made many types of kuih while I was living in my hometown.

One of the most important features when making kuih ketayap is the batter. It has to be light. Some people use eggs when making the skin, so if you want to add an egg it should be okay. It will create a fluffy crepe. This snack is perfect with a cup of coffee or tea.

Let's see the full ingredients.

Ingredients for the Filling

  • 4 cups shredded coconut
  • 1 whole round dark palm sugar, cut into chunks
  • 1 pandan leaf, tied into a knot
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 1/4 cup water

Ingredients for the Crepe

  • 2 1/2 cup flour
  • 5 pandan leaves or pandan essence
  • 2 teaspoons salt
  • 1/2 cup water


  1. Combine the pandan leaves and water in a blender and blend for a minute. Then using a cloth, squeeze to extract the juice. Alternatively, strain through a fine sieve. Set aside.
  2. In a large bowl, combine the flour, salt, and pandan juice. Stir well until there's no lump. Set aside.
  3. To make the filling: In a pan combine the palm sugar, water, sugar, and tied-knot pandan leave. Stir until the sugar is dissolved and add the shredded coconut and flour. Continue to cook for a few minutes. Then, remove from the heat. Let it cool.
  4. To make the crepe: Heat up a non-stick round pan over a lower heat. Use a spatula to pour the batter in the center and swirl the pan to make a round shape thin crepe. Crepe should be cooked less than a minute.
  5. Continue cooking the remaining batter until it's all done.
  6. Lay a crepe on a cleaned surface or baking mat. Place two teaspoons of filling on the crepe and roll it from the bottom.
  7. Continue rolling the crepe until it's all done.
  8. Serve immediately with coffee or tea.

© 2018 Liza