Dadar Gulung ('rolled pancake' in Indonesian) is a popular treat throughout Indonesia. These pancakes stand out because of their green colour which comes from the pandan juice, made from the pandan leaf. I learned how to make these in an Indonesian cooking class and they are absolutely delicious! Some ingredients might be a bit harder to find in Europe, but Asian or Indonesian supermarkets usually have these. Perfect for a desert or just as a sweet treat!
- 150 gram rice flour (or regular flour)
- 500 ml coconut milk
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp pandan juice (or 2-3 drops of pandan paste)
- 100 g palm sugar or dark brown sugar
- 60 ml water
- 100 g freshly grated coconut
- 1 ⁄4 tsp salt
- 1 pandan leaf (tied into a knot)
- First make the coconut filling by bringing the sugar and water to a boil in a pan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the mixture turns into a syrup. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dries up. Remove from the heat and take the pandan leaf out.
- For the pancake, combine the flour, eggs, coconut milk, salt and pandan juice in a mixing bowl and whisk well until you have a smooth batter.
- Heat butter or oil in a pan over low fire. Put about one scoop of batter in the pan and turn to create a thin round crepe. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
- Divide the coconut filling over the pancakes. To roll the pancakes, fold one side of the pancake over the filling, then the other two sides and roll up tightly.
- Serve on a pandan leaf and grate some fresh coconut over the pancakes to top it off!
Ready In: 30 min.