Indonesian
Dadar Gulung
Soft green pandan crepes are wrapped around warm unti kelapa, a fragrant coconut and palm sugar filling. This Indonesian snack is tender, lightly chewy, and best served freshly rolled.
Ingredients
- Fresh grated coconut1 cup
- Palm sugar, finely shaved70g
- Water3 tbsp
- Pandan leaf, tied in a knot1
- Salt1/4 tsp
- All-purpose flour3/4 cup
- Egg1
- Thin coconut milk180 ml
- Pandan juice3 tbsp
- Neutral oil1 tsp, plus more for the pan
Method
- Make the filling by combining palm sugar, water, pandan leaf, and salt in a small pan over medium-low heat until the sugar dissolves.
- Add the grated coconut and cook, stirring often, until the coconut absorbs the syrup and becomes moist but not wet, about 6 to 8 minutes.
- Remove the pandan leaf and let the coconut filling cool slightly.
- Make the crepe batter by whisking flour and salt in a bowl, then adding the egg, coconut milk, pandan juice, and oil.
- Whisk until smooth, then strain the batter to remove lumps.
- Heat a small nonstick pan over low to medium heat and lightly brush it with oil.
- Pour in a thin layer of batter, swirl to coat the pan, and cook until the surface is set and the edges lift slightly, about 1 to 2 minutes.
- Remove the crepe without browning it, then repeat with the remaining batter to make about 4 thin crepes.
- Place a crepe on a plate with the smooth side facing down, spoon coconut filling near the lower third, fold in the sides, and roll it up tightly like a small parcel.
- Repeat with the remaining crepes and serve the dadar gulung at room temperature or slightly warm.
Common questions
Can I substitute the fresh grated coconut or palm sugar in Dadar Gulung?
Yes. Unsweetened desiccated coconut can replace fresh grated coconut, but soak it briefly in warm water and squeeze lightly so it stays moist. Brown sugar or coconut sugar can replace palm sugar, though the filling will taste slightly less caramel-like.
How long does it take to cook the coconut filling and how do I know it’s ready?
The filling usually takes 6 to 8 minutes over medium-low heat. It’s ready when the sugar has dissolved, the coconut looks glossy, and the mixture is moist but not wet or syrupy. It should clump lightly when stirred.
What are the most common mistakes when making the crepes?
The biggest mistakes are using too much batter, cooking on heat that’s too high, and skipping the straining step. The crepes should stay pale, thin, and flexible. If they brown, the pan is too hot or the batter is too thick.
How should I store Dadar Gulung, and can I make it ahead?
Store filled crepes in an airtight container in the refrigerator for up to 2 days. For best texture, keep the filling and crepes separate, then assemble before serving. Bring to room temperature before eating, or warm very briefly.
What’s the best way to serve Dadar Gulung?
Serve it at room temperature as a snack or dessert. Arrange the rolls seam-side down, optionally cut on a diagonal for presentation. It pairs well with tea or coffee, and a light sprinkle of toasted coconut adds extra aroma.