Matcha Kuih Dadar with Red Bean and Gula Melaka Coconut (Malaysian × Japanese)

Method

1. Sift the matcha and sugar into a bowl together, add just a splash of the water and stir to a smooth paste, then mix in the rest of the water, the egg, coconut milk and salt. Add the flour a little at a time, strain and rest for 15 minutes. Matcha clumps if it goes straight into liquid, so always make the paste first.

   Add in this stepMatcha powder 1 tspSugar (for the batter) 2 tspWater (for the batter) 75 mlEgg ½Coconut milk 100 mlSalt (for the batter) 1 pinchPlain flour 75 g

2. Finely chop the palm sugar and put it in a 16 cm small pan with the water and salt. Stir over medium heat for 3 min until completely dissolved.

   Add in this stepPalm sugar (gula melaka) 45 gWater (for the filling) 30 mlSalt (for the filling) 1 pinch

   medium heat

3. Add the coconut and cook over medium-low heat for 7 min, stirring, until the syrup is absorbed and the coconut is sticky, then spread it on a plate to cool. It is a little less sweet than the classic filling because the red bean adds sweetness.

   Add in this stepGrated coconut (fresh or frozen) 80 g

   medium-low heat

4. Heat a 20 cm non-stick pan over low heat and wipe it with an oiled paper towel. Pour in about 3 tbsp batter, swirl it thin, and when the top looks dry, slide it out without flipping. Matcha dulls to khaki over strong heat, so keep it low. Make about 5 in 7 min.

   Add in this stepVegetable oil (for the pan) 1 tsp

   low heat

5. Roll the red bean paste between your palms into thin logs about 1 cm thick. With the smooth side of a crêpe facing out, lay a bean log near the bottom edge, top it with 1 tbsp coconut filling, fold in the bottom and sides and roll up tightly.

   Add in this stepSweet red bean paste (anko) 80 g

6. Wrap each roll in cling film and chill for 10 minutes so it holds its shape and cuts cleanly. Cut in half on the diagonal to show the green, red-brown and golden layers and serve with hot green tea.