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Dadar Gulung – Pandan Pancakes with Coconut Filling
Dadar Gulung are thin green pancakes filled with shredded coconut that you caramelize in palm sugar. The green comes from freshly blended pandan. Unlike klepon, where sticky rice dough wraps liquid palm sugar, here you roll a crepe batter of wheat flour, egg and coconut milk around the filling.
Dadar Gulung – Pandan Pancakes with Coconut Filling
Laura Chen
10
25 minutes
35 minutes
265
Indonesian
Dessert
Dadar Gulung are thin green pancakes filled with shredded coconut that you caramelize in palm sugar. The green comes from freshly blended pandan. Unlike klepon, where sticky rice dough wraps liquid palm sugar, here you roll a crepe batter of wheat flour, egg and coconut milk around the filling.
Ingredients
For the batter:
- 8 pandan leaves (screw pine leaves, from an Asian grocery store)
- 100 ml water
- 150 g all-purpose flour
- 2 eggs
- 300 ml coconut milk
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp oil for the pan
For the filling:
- 200 g freshly grated coconut
- 120 g palm sugar (gula jawa, Javanese coconut blossom sugar), chopped
- 100 ml water
- 1 pandan leaf, knotted
- 1 pinch salt
Instructions
- Cut 8 pandan leaves into pieces and blend them with 100 ml water in a blender for 1 minute. Press the purée through a fine cloth or sieve; you get about 80 ml green juice.
- Mix the flour, sugar and salt in a bowl. Whisk in the eggs, add the coconut milk and pandan juice a little at a time, and stir until the batter is smooth and thin like crepe batter. Let it rest for 15 minutes.
- For the filling, cook the palm sugar, 100 ml water and the knotted pandan leaf in a pan for 3 minutes, until the sugar dissolves.
- Add the shredded coconut and salt and stir over medium heat for 8 to 10 minutes, until the liquid has cooked away and the coconut glistens brown. Remove the pandan leaf and let the filling cool.
- Wipe a nonstick pan (20 cm) with a little oil and heat it over medium heat. Pour in a small ladle of batter and tilt the pan until the bottom is thinly covered.
- Cook the pancake for about 1 minute, until the surface looks matte and dry. Do not flip it; it should stay green. Stack the pancakes on a plate; you make about 10.
- Put 2 tbsp filling on the lower third of a pancake. Fold in the sides and roll it up tightly like a spring roll.
- Serve the rolls whole or halved diagonally, at room temperature.
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