📝 About This Recipe
Dadar Gulung is a beloved 'Jajanan Pasar' (market snack) from Indonesia, instantly recognizable by its vibrant green hue and delicate, lace-like texture. These soft pandan-infused crepes are wrapped around 'Unti Kelapa,' a luscious filling of succulent grated coconut simmered in aromatic dark palm sugar. It is a perfect harmony of earthy, floral pandan notes and the deep, caramel-like sweetness of the tropics.
🥗 Ingredients
Sweet Coconut Filling (Unti Kelapa)
- 200 grams Fresh Grated Coconut (use mature coconut, white part only)
- 120 grams Palm Sugar (Gula Jawa) (finely chopped)
- 1 tablespoon Granulated Sugar (to balance the richness)
- 1 piece Pandan Leaf (knotted)
- 1/4 teaspoon Salt
- 50 ml Water
Pandan Crepe Batter
- 250 grams All-Purpose Flour (sifted)
- 2 tablespoons Tapioca Starch (for a slightly chewy texture)
- 600 ml Coconut Milk (room temperature)
- 1 large Egg (lightly beaten)
- 1/2 teaspoon Salt
- 1 teaspoon Pandan Extract (or 50ml fresh pandan juice (reduce coconut milk accordingly))
- 1 tablespoon Vegetable Oil (added to the batter for smoothness)
👨🍳 Instructions
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1
Begin by making the filling: Combine the chopped palm sugar, granulated sugar, salt, water, and knotted pandan leaf in a medium saucepan.
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2
Heat over medium-low until the sugar has completely dissolved and the liquid begins to bubble slightly.
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3
Add the grated coconut to the syrup. Stir constantly for about 10-15 minutes until the coconut has absorbed the syrup and the mixture is moist but not dripping wet. Set aside to cool.
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4
For the batter, whisk together the flour, tapioca starch, and salt in a large mixing bowl.
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5
In a separate jug, combine the coconut milk, beaten egg, pandan extract, and vegetable oil.
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6
Slowly pour the wet ingredients into the dry ingredients while whisking continuously to prevent lumps. The batter should be thin and smooth.
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7
Strain the batter through a fine-mesh sieve into a clean bowl to ensure an absolutely silky texture.
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8
Heat a non-stick flat skillet (about 20cm) over medium-low heat. Lightly brush the surface with a tiny amount of oil using a paper towel.
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9
Pour a small ladle of batter (approx 50ml) into the center. Quickly swirl the pan to coat the bottom thinly. To get the 'bopeng' (lace) effect, ensure the pan is hot enough to sizzle slightly when the batter hits.
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10
Cook for 1-2 minutes until the edges pull away and the top looks set. Do not flip; this crepe is only cooked on one side.
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11
Slide the crepe onto a flat plate. Place 1-2 tablespoons of the coconut filling on the lower third of the crepe.
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12
Fold the bottom edge over the filling, tuck in the left and right sides, and roll it up tightly like a spring roll.
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13
Repeat the process until all batter and filling are used. Keep the finished rolls covered with a damp cloth or plastic wrap to prevent them from drying out.
💡 Chef's Tips
To achieve the classic 'skin' texture, make sure your pan is sufficiently hot before pouring the batter. If you cannot find fresh grated coconut, unsweetened desiccated coconut can be used if rehydrated with a little extra coconut milk. Always stir the batter before scooping each crepe, as the starch tends to settle at the bottom. Do not overcook the crepes; they should remain soft and pliable for easy rolling. If the green color isn't vibrant enough, a single drop of green food coloring can enhance the natural pandan extract.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Jasmine tea or Indonesian Tubruk coffee. Arrange on a platter lined with fresh banana leaves for an authentic tropical aesthetic. Pair with a side of sliced mango or jackfruit for a fruity contrast. These make excellent additions to a 'Nampan' (traditional snack tray) for parties or gatherings. Best enjoyed within 24 hours for the freshest texture and flavor.