When we mention ketayap, the pandan flavour crepe with shredded sweet coconut filling will pop up in most people’s mind. But for me, what comes to my mind is my favorite tea time snack while growing up – plain crepe filled with grated coconut, sugar and crushed peanuts.
Growing up, one of the thing I looked forward to every afternoon is the sight of an elderly couple or sometimes an old uncle pushing the cart around Love Lane and he will park the push cart at the corner of Love Lane and Stewart Lane, ready for business. And me, his ever loyal customer will always be there even if it means standing there waiting for 20-30mins to get my fix. Uncle will prepare everything from scratch and I do mean everything. Frying the crepe, grate the coconut and prepare the sugar-peanut filling – all by himself. He will stuff the crepe with filling, roll and wrap each piece individually with plastic wrap. All his effort and dedication only cost 30 cents per piece then.
Uncle has since passed away. Today, his wife and family members are running his stall at Chowrasta Market. They only open during the weekends or public holiday. If you happen to be in Penang, go to the market and gave the kuih a try. Although it takes very long before it reaches your order, it is all worth it, patience is the key of waiting. I’m sure you fall in love with it like I do. But then, prepare to be disappointed coz the kuih runs out fast!!
200 ml water
100 ml coconut milk
120 g plain flour, sieved
Pinch of salt
1. Mix all the ingredients together until free of lumps. Sieve the batter if necessary.
2. Heat a frying pan, lightly greased the pan with oil.
3. Pour 1 ladle of the crepe batter on the pan and swirl to make it a round shape. Cook for 1 minute and turn over for another minute or until cooked.
4. Repeat until batter is finished.
1-2 pieces coconut meat, grated
* adjust the amount of coconut, peanuts and sweetness according to own preference.
1. Lay a piece of crepe on a flat surface. Spoon grated coconut meat, sugar-peanut mixture and roll it up.
2. Repeat with the rest of the crepe.