Kuih Dadar French Toast with Gula Melaka Coconut Syrup

Method

1. Cut the pandan leaves into 2 cm pieces, blend them finely with the water, then strain and squeeze hard to collect the green juice.

   Add in this stepPandan leaves 3Water (for the pandan juice) 30 ml

2. Finely chop the palm sugar and put it in a 18 cm pan with the water and salt. Stir over medium heat until melted, then add the coconut. Cook for 8 min in total, stirring, until the syrup is absorbed and the coconut clumps stickily. Spread it thinly on a plate to cool so it doesn't run when you spread it on the bread.

   Add in this stepPalm sugar (for the filling) 40 gWater (for the filling) 25 mlSalt (for the filling) 1 pinchGrated coconut (fresh, frozen or rehydrated) 60 g

   medium heat

3. Spread the coconut filling evenly over half the bread slices, leaving a 1 cm border, and top with the remaining slices. Press the edges firmly with your palm or seal them with a fork so the filling stays inside.

   Add in this stepThick white bread slices (2 cm) 4

4. In a wide, shallow dish, whisk the eggs, coconut milk, pandan juice, sugar and salt until completely blended. Soak each sandwich for just 15–20 seconds per side; left longer, the bread collapses and the centre turns soggy.

   Add in this stepEggs 2Coconut milk (for the custard) 100 mlSugar 2 tspSalt (for the custard) 1 pinch

5. Melt some of the butter in a 26 cm pan over medium-low heat and, once the foam subsides, add the sandwiches. Fry for about 3 minutes per side, 6 min in total, until deep golden and the centre springs back when pressed, which means the custard inside is cooked. A 26 cm pan holds 2 sandwiches, so for 3 or 4 servings cook in two batches, wiping the pan and adding fresh butter.

   Add in this stepButter 20 g

   medium-low heat

6. Put the syrup palm sugar, coconut milk and salt in a 14 cm small pan and simmer over medium-low heat for 3 min, stirring, until thick enough to coat the back of a spoon.

   Add in this stepPalm sugar (for the syrup) 40 gCoconut milk (for the syrup) 60 mlSalt (for the syrup) 1 pinch

   medium-low heat

7. Cut the French toast on the diagonal so the coconut filling shows, drizzle with the warm syrup and serve straight away.