Dadar Gulung 🌱🥥
Updated: Aug 23, 2020
Dadar Gulung is quite a special pancake to Indonesians. It is sweet and the colour is a very vibrant green. It is basically thin, soft crepes that are filled with a sweet, caramel-y coconut mixture. As a little kid, I'd go to the snack shop with my parents and have always loved eating dadar gulung.
If you don't have pandan paste or don't have access to pandan leaves, you can sub this with vanilla extract and green food colouring so don't stress! Let us know if you try this and tag us on Instagram #SezPK 🇮🇩
Serves: 10-12 rolled pancakes
Difficulty: Level 1
Wow factor: ⭐⭐️⭐️⭐⭐
Ingredients
for the filling:
200gr desiccated coconut
120gr coconut sugar or dark brown sugar
100ml water - more if needed
pinch of salt
3 pandan leaves - knotted, don't worry if you don't have this, just add 1tsp of vanilla extract instead
for the dadar / crepe:
200gr plain flour
pinch of salt
2 large eggs
1 drop of pandan paste / 1tsp vanilla extract + 1 drop of green food coloring
100ml coconut milk
250ml water - more if the batter is still too thick
for frying:
coconut oil or your choice of oil
Instructions
Make the filling first. Take a medium-sized saucepan and add your water and sugar. Heat gently with a low-medium fire. Stir through until the sugar has dissolved.
Now add your coconut sugar, salt and pandan leaves or the substitutes.
Keep mixing until the coconut turns dark brown and all the liquid has been absorbed. Set aside while you deal with your crepe.
In a big mixing bowl, add all your ingredients and mix well using a handheld whisk. You want the batter to be of pouring consistency as you will need to swirl it around the pan, so if this is still too thick, add a bit more water until you achieve that pourable liquid consistency.
When this is done, pass the mixture thru a sieve and get rid of any lumps. Let the batter rest in the fridge for 30 mins - 1 hour.
When you are ready to make the crepes, heat up a medium-sized frying pan (medium fire) with a little bit of coconut oil or flavorless oil. Dab with tissue to get rid of excess oil.
When the pan is relatively hot, add around 1/4 - 1/2 cup of the crepe mix and swirl it around the pan straight away just like you would when you fry a pancake. Lower the heat so this doesn't burn.
After 15-20 seconds, flip the pancake and fry the other side for 30 seconds or until done.
Lay this out on a plate to cool whilst you fry the rest of the crepe mix.
You should now have 10-12 crepes. All you need to do left is to add around 1tbsp of the coconut sugar paste on the very bottom side of the crepe. Fold the bottom side over, then fold the right side and left side to the middle and roll the bottom side over again to make a cylinder shape. Repeat with the rest of the crepes and filling. If you are still confused just watch dadar gulung videos on YouTube.
Enjoy with tea or coffee!
