NONYA DELIGHT 娘惹新煮意: Kueh Dada (香兰椰丝卷) – Stainless Steel IDEAL Wok & Frying Pan (松厨多层不锈钢IDEAL万用锅和平底煎锅)

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Let cooking instructor Helen Lim show us how to make the popular Nonya dessert, Kueh Dada using SONG-CHO multiply stainless steel IDEAL Wok and Flat Pan! Sedap! 😀


 Serves 4

 Ingredients (A):

  • Desiccated Coconut 500g
  • Palm Sugar Syrup – 1 small bowl (for frying with desiccated coconut)
  • Pandan Leaves 2 pcs

 Ingredient (B):

  • Plain Flour 310g
  • Tapioca Flour 125g
  • Salt a little to taste
  • Egg 4pcs
  • Water 950ml
  • Coconut Milk 225ml
  • Pandan Extract 1tbsp
  • Oil 30g



  1. Heat up IDEAL wok, fry the desiccated coconut with pandan leaves and palm sugar syrup until the desiccated coconut is dry; remove the pandan leaves and set aside.
  2. Mix ingredients (B), sieve and set aside.
  3. Place one ladle of mixture 2. (flour mixture) into the flat stainless steel pan and fry on low heat till it forms the kueh dada skin, approximately 2 minutes each; remove from pan and repeat.
  4. Take a spoonful of 1. (coconut mixture) and wrap with the kueh dada skin. Serve when it is cool.


让林海伦老师示范如何利用松厨多层不锈钢IDEAL万用锅平底煎锅制作人气娘惹糕点, 香兰椰丝卷 (Kueh Dada). 🙂



  • 椰丝500克
  • 椰糖浆 1小碗 (炒椰丝用)
  • 香兰叶2片


  • 面粉310克
  • 木薯粉125克
  • 盐 少许
  • 鸡蛋 4粒
  • 清水950毫升
  • 椰奶225 毫升
  • 香兰精1 汤匙
  • 油30克



  1. 热锅, 加入椰丝, 香兰叶和椰糖浆炒至水分收干(椰丝干); 取出香兰叶, 把椰丝盛盘备用
  2. 把材料(B)搅拌均匀, 过滤备用
  3. 将一勺的面粉糊放入平底锅内, 用小火制作面皮, 一片需约2分钟; 取出煎好的面皮, 重复
  4. 把1汤匙炒好的椰丝铺在面皮上, 四面迭起卷成条状即可, 待冷却后就可享用

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