If you’re looking for a show-stopping dessert that bridges tradition and innovation, this Kuih Dadar Crepe Cake is it. Inspired by the Nonya Kuih Dadar, a beloved local snack featuring pandan crepes rolled with a flavourful grated coconut filling, this cake transforms the Kuih into a stunning multi-layered dessert packed full of flavours.

 

Here are three reasons why you will certainly love this recipe:

  1. Tribute to tradition, with modern flair
    This recipe pays homage to the nostalgic flavours we grew up with including pandan, gula melaka (coconut palm sugar) and shredded coconut. Instead of a simple roll, we’re combining multiple crepes into a mult-layered crepe cake sandwiched with layers of gula melaka cream cheese frosting,Of course, fill free to sandwich the layers with shredded coconut absorbed with gula melaka for added authenticty and a further boost in flavours.
  2. No oven needed
    Simply prepare a well-oiled non-stick pan to prepare each pandan crepe, which usually comes together fully cooked within 3 minutes. It’s a beginner friendly way to make something simple look complex and impressive.
  3. Creamy, aromatic, and nicely light
    The filling combines cream cheese with whipped cream, infused with gula melaka. It’s rich, but not heavy, and nicely balanced out by the fragrant pandan crepes. Every mouthful is guaranteed to melt into your mouth.

My tips for success will be to first, ensure that you give sufficient time for the batter to rest to let the gluten relax. Secondly, ensure to kepe the layers thin and even for an impressive visual impact. Finally, chill before slicing for cleaner slices.

Without further ado, the recipe and the video!

Kuih Dadar Crepe Cake Recipe
by Javier Tan August-02-2025

Inspired by the beloved Nonya Kuih Dadar, this crepe cake transforms the humble kuih into a stunning dessert perfect for special occasions.

Ingredients (Gula Melaka Whipped Cream)

  • 1 and 1/4 Cup or 300ml Whipping Cream (I used French)
  • 1 Cup or 240g of Softened Cream Cheese (room temp)
  • At least 1/2 Cup + 2 Tbsp or 125g of Gula melaka (chipped, or chopped into small pieces)
  • 30ml water

Ingredients (Pandan Crepe)

  • 2 Large Eggs, approx 60g ea weigh inclusive of shell
  • 1 and 2/3 Cup or 400ml of Fresh Coconut Milk
  • 3/4 Cup + 1 Tbsp or 200ml of Water
  • 1 Tbsp or 15ml of Pandan Extract
  • 2 Tbsp or 30g of White Sugar
  • 1 and 3/4 Cup or 200g of Plain flour
  • Vegetable oil, for coating of pan

Instructions

  1. Firstly, whip the cream till stiff peaks (approx 5 minutes) at medium speed.
  2. Separately, melt the gula melaka into water at medium low heat. Beat the cream cheese for a couple of minutes to loosen before mixing in the cooled, melted gula melaka.
  3. Fold the whipped cream into the gula melaka cream cheese until it’s of a single colour. Set aside to rest in the refrigerator.
  4. Then, for the crepe, mix all the ingredients stated here except the oil until the batter is silky. Set aside to rest for 30 minutes (refrigerated if possible).
  5. Coat pan with oil and at medium low heat, cook each crepe until dry on surface, approx 3 – 4 minutes without flipping. Set aside, I turn the pan upside down to collect each crepe. Timing is based on 6 inch diameter pan, do adjust for bigger crepes. Repeat this process until completed.
  6. For assembly, alternate crepe with gula melaka cream cheese frosting, placing in toasted nuts or gula melaka coconut between the layers.
  7. I garnished with extra toasted coconuts and nuts.
  8. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 40 mins
  • Total time: 1 hour 40 mins
  • Yield: 1 Fragrant and Nostalgic Kuih Dadar Crepe Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 5 days, and stable at room temperature if taken out for 4 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan