There are few different name for this kuih / kueh. Namely kuih dadar / kuih ketayap / kuih gulung. It is a famous kuih / snack in Malaysia. It is a rolled crepe flavored with pandan juice and filled with grated coconut coated in palm sugar / gula melaka.What is pandan? Pandan is also known as screwpine and is a tropical plant that is native to Southeast Asia and India. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots.I am lucky that I have friend who got pandan leaves in her house. Otherwise, you might have to use pandan essence as a substitute. Having said that, the aroma / flavour will not be as good as the fresh one. I could not find the fresh coconut here. Therefore I have to use the package shredded coconut / desiccated coconut. Again, it will be better if I can use the fresh one. Our traditional kuih dadar / kuih ketayap has a very beautiful texture on the crepe itself. I had made it a few times and couldn't come out with that texture. At the end, I finally realise that pan need to have a certain heat and you need to apply a thin layer of oil every single time before you pour the mixture (yes! although it is a non stick pan). This kuih dadar will not last long. So it is better to consume within 1-2 days. It is easy to make and I hope you like it and enjoy it.班兰椰丝卷，一款很好吃的马来糕点。柔软的饼皮是采用了班兰叶，搅成汁，所以很香。里面包的是椰丝+椰糖。其实这款糕点我做过很多次，可是一直做不出那个外皮有很多一洞一洞的漂亮花纹。后来我才发现，使用的不粘锅，必须有一定的热度，还有，在倒入粉浆之前，一定要抹油。每倒一次，都必须抹一次的油 （是的！每一次！虽然他是不粘锅）。也不是说不抹油就会失败，只是少了那个漂亮的“洞洞”而已。如果你只是自己吃，不在乎它美不美，而且想要少油，那当然不抹油还是可以的。最后，温馨提示，这款糕点在室温下是不能放很久的。所以尽可能在1-2天内吃完。
