Kuih Dadar Cooking Class – with Recipe and Activity’s Pictures

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Kuih Dadar

This is second times I conducted kuih dadar cooking class with kids.
I found kid really like grated coconut with coconut palm sugar (Gula Melaka).
Gula Melaka has it’s own distinct aroma which can’t substitute with any other kind of sugar.
Kids were also amazed with the green colour and flavour given naturally from Srewpine leaf (pandan)

smell the aroma of coconut oil
During cooking class, kids are ancouraged to smell, touch, see and taste the food ingredients.

They have enjoyed the process of making their own kuih dadar. Then they sampled their effort after making. Every kid get to experience frying the wrapping skin. In the end, they have finished up the skin (crepe) mixture paste! Averagely each kid get to repeat the skin frying process about 3-5 times. They completed the task under my guidance or accompanied by their parent.

 

The workshop ended with a storytelling about The Growth of a Little Coconut (小椰子成长记).

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Below are the recipe, for parents who like to try to having fun with kid in kitchen:

Skin Ingredients: 

flour 250g
1/2 tbsp sea salt
1 tbsp coconut oil
2 cups / 500 ml pandan juice
1 egg
Filling Ingredients
1 tbsp glutinous rice flour
30 ml water (A)
110g coconut palm sugar (Gula Melaka)
300g grated coconut
50 ml water (B)
Step: 
Filling
1. Glutinous rice flour mix well with water (A). Set aside.
2. Boil brown sugar with water and pandan leaf till dissolved. Then add grated coconut and cook for 5 mins.
3. Then add glutinous rice flour mixture and stir till fairly dry. Set aside.
Skin:
1. Blend pandan leaves (after cut into small pieces with scissor) into 2 cups/500 ml of pandan juice. Set aside.
2. Sift flour (250g).
3. Add pandan juice with sea salt, stir well.
4. Add egg and stir.
5. When well-combined add flour to mix well. Add oil and mix well.
Frying crepe
1. Heat up a frying pan with some oil and pour in 1 scoop of batter.
2. Swirl the pan to distribute the batter equally. Cook with low heat.
3. Remove crepe when is cooked.
4. Place a portion (about 2 tbsp) of filling on crepe and roll up.
5. Ready to serve.

 

photo 2 (17)
Thank you! See you next class ^_^

Next children cooking class:
Ondeh-ondeh Cooking Class – with Traditional Tools
24th June, 9am-1pm
Venue: Wonder Wilderfarm, Pusat Agropelancongan Relau,Penang.

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