Natalie once said that Malaysian/Singaporean desserts tend to have these three ingredients: pandan, coconut and/or gula melaka. This means that desserts tend to be either green, white or brown in colour.
Kuih dadar: pandan-flavoured filled pancake
Coconuts were on sale so my dad decided to buy one to make this dessert. I realised that it takes a lot of work to make these, but so little is produced; my dad had spent hours in the kitchen using all sorts of equipment (including three different sized sieves, food processor, etc) but only made a grand total of eight pieces. They tasted delicious though, so perhaps the hard work paid off.
Inside the kuih dadar is a sweet coconut filling