Ketayap, also known as Kuih Dadar or Kuih Tayap, is a traditional Malaysian dessert that has captivated the taste buds of locals and tourists alike. This delicacy is a rolled crepe flavoured with pandan juice and filled with grated coconut steeped in gula melaka, or Malaysian palm sugar.
The Making of Ketayap
The green exterior of Ketayap is made from a batter coloured with natural pandan juice extracted from pandan leaves. The use of pandan leaves not only gives the crepe its distinctive green colour but also imparts a sweet fragrance that enhances the overall taste of the dessert.
However, it’s worth noting that many vendors nowadays use artificial colouring for convenience, which often results in a bright or fluorescent green colour, a tell-tale sign of artificial colouring.
The Significance of Ketayap
Ketayap is a part of Nyonya cuisine, a fusion of Chinese and Malay culinary traditions. Nyonya kuih, or sweet cakes, are a significant part of this cuisine, and Ketayap is one of the most iconic among them. So much so, it often outshines savoury dishes.
Conclusion
Making Ketayap is no simple affair, but the end result is beautiful and gratifying, especially for those with a sweet tooth. It’s a testament to the rich culinary heritage of Malaysia, a delightful treat that’s as pleasing to the eye as it is to the palate.
References
“Kuih Dadar (Kuih Tayap) – Rasa Malaysia”. Rasa Malaysia. Retrieved 2023-07-04.
Article curated by Suwaytha Gopal
