I had the pleasure of being invited by Vivian of The Real Food Guide to guest post and was more than delighted to do so, as her site is filled with fantastic articles, resources, and not to mention delicious recipes. Today, I’m sharing a totally Paleo AIP-compliant recipe based on a traditional South East Asian treat.
In South East Asia, many sweet treats and desserts are made with fresh local ingredients such as coconuts or bananas, and known across various cultures with different names. Growing up in Singapore, these sticky and chewy Kuih or Kueh could be found easily at shops or stalls selling nothing but such traditional treats. Many Kuihs can be easily made AIP or Paleo-friendly with a simple substitution of ingredients and make great tea time snacks.
One such treat I would like to showcase is Kuih Dadar or Kuih Ketayap, a popular Malaysian sweet treat. Traditionally, it is a vivid green rolled crepe stuffed with a fragrant grated coconut filling, which makes it easily portable as street food is very common in South East Asia. Flavoured with pandan or screwpine essence, this ‘vanilla of the East’ provides the bright shade and delicately herbal/grassy taste of the crepe. Pandan essence is traditionally made by pounding and squeezing pandan leaves to extract the fragrant green juice.
