Dadar Gulung – Indonesian Pancakes with Coconut and Palm Sugar Filling
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Dadar Gulung is an Indonesian snack featuring thin pandan-flavored pancakes filled with shredded coconut and palm sugar.
Dadar translates to ‘pancake’ and gulung means ‘to roll’. These vibrant green rolled-up pancakes are popular treats at special occasions and festivities in Indonesia, especially in Java.
They are typically enjoyed as a dessert or snack, often accompanied by a cup of hot tea or coffee. It can be served alongside other traditional Indonesian sweets such as klepon (rice cake balls with palm sugar) or lapis legit (thousand layer cake).
In Malaysia and Singapore, a similar dish of pandan crepes with sweet coconut filling is called Kuih Ketayap or Kueh Dadar.
Special Ingredients
Get authentic ingredients for Dadar Gulung, like palm sugar and pandan paste, at your local Asian grocery store or online at Amazon.
Gula jawa (unrefined palm sugar) is a natural sweetener made from the sap of palm trees. It has a rich, caramel-like flavor and is commonly used in Indonesian desserts.
Pandan flavor paste is made from the leaves of the pandan plant and is used to add a unique aroma and vibrant green color to many Southeast Asian desserts, cakes, and drinks.
Coconut Pandan Pancakes (Dadar Gulung)
Make pandan coconut pancakes (Dadar Gulung): a classic Indonesian dessert snack with a sweet coconut filling and vibrant green pandan flavor.
Fits vegetarian and dairy-free diets.
Ingredients
Coconut Filling
- 40 g palm sugar (gula jawa)
- 75 g desiccated coconut
- 100 ml water
Pandan Pancakes
- 125 g all-purpose flour
- 200 ml coconut milk
- 2 medium eggs
- 1 tsp pandan flavor extract
- 100 ml water
- 1 pinch of salt
- oil for cooking the pancakes
Instructions
- Heat water with the palm sugar in a saucepan over low to medium heat. Keep stirring until all the palm sugar has dissolved.
- Add the shredded coconut and stir well until it’s sticky and brown, and all the water has evaporated. Remove from heat and set aside until ready to fill the pancakes.
- In a mixing bowl, combine sifted flour, coconut milk, a pinch of salt, and water with one teaspoon of pandan extract. You can add more extract if necessary, as not every brand is equally strong.
- Add the eggs and a little bit of the oil. Whisk until it resembles pancake batter.
- Heat a frying pan over medium heat with a thin layer of oil. Scoop the batter using a spoon until it covers the pan. Cook until the edges start to detach from the pan and the surface is solid. Don’t flip the pancakes if you want a pretty, even green color when rolled up.
- Do the same for the rest of the batter until all the pancakes are finished. Let them cool a bit before moving on to the next step.
- Put a pancake on a flat plate, and add about two tablespoons of the coconut filling. Fold the bottom up and over the filling.
- Nexxt, fold the left and right sides inward, and roll the entire pancake from the bottom to the top.
- Continue filling and rolling all the pancakes.
Notes
If storing the pancakes for later, or to take as an on-the-go snack, wrap them separately in plastic wrap.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 65mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 3g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
