Kuih Ketayap

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    Mix all into smooth batter

    • 20 g KAPAL ABC BRAND Tapioca Starch
    • 100 g Wheat flour
    • 1 Egg (beaten)
    • ½ tsp Salt
    • 100 ml Coconut milk
    • 300 ml Pandan juice


    • 250 g Grated coconut
    • 4 tbsp STAR BRAND Jaggery Powder
    • 3 tbsp Caster sugar
    • 80 ml Water
    • 3 pieces Pandan leaves (tied into knot)

    Cooking Method


    • Dissolve caster sugar and jaggery powder in water over low heat.
    • Add pandan leaves. Heat until sugar dissolves.
    • Add grated coconut. Stir mixture well until dry. Set aside to cool.


    • Heat pan and grease it with oil.
    • Pour a scoop of batter onto the heated pan, swirl to spread evenly to form a pancake.
    • Place the filling on the pancake and wrap into a roll. Ready to serve.

    Ingredient Highlights

    Cap Bintang Jaggery Powder

    A natural sweetener made from concentrated sugarcane juice without preservatives and colourings.
    Best for brewing coffee, tea and chocolate drinks, and preparing cakes, kuih, syrup and desserts.