Soft green pandan-flavored crepes rolled around a sweet filling of grated coconut simmered in palm sugar (unti), a classic Indonesian kue jajanan pasar.
Dadar gulung is the pandan crepe of Indonesia and Java — a bright-green pancake, coloured and scented with pandan leaf, rolled around sweet coconut cooked in palm sugar. It is a classic of the market snack tray across the archipelago.
A tender, faintly chewy pandan crepe wraps a warm, fragrant tangle of coconut steeped in caramelly palm sugar. Grassy pandan, toasty coconut and dark sweetness make each soft roll taste like the tropics.
Coconut milk and egg in the batter keep the crepe pliable rather than crisp, so it rolls without cracking around the moist coconut filling.
Variations
Dadar gulung pandan, with red bean or chocolate filling, mini cocktail size, durian unti version
On the Palate
Where Dadar Gulung sits in the Indonesian flavor cloud
Ingredients
Serves 5
How it's made
7 steps · 25 min
- 112 min
Simmer grated coconut with palm sugar and pandan until sticky to make unti filling.
Watch outCook the coconut and palm sugar down until it's sticky and holds together in a spoon, not wet — a runny filling soaks through and tears the crepe.
- 26 min
Blend pandan leaves with water and strain for green juice.
- 34 min
Whisk flour, egg, coconut milk and pandan juice into a thin batter.
Watch outKeep the batter thin and lump-free — a thick batter fries up stiff and cracks when you try to roll it.
- 410 min
Rest the batter briefly so it smooths out.
- 54 min
Pour a ladle into a hot greased pan and swirl into a thin crepe.
Watch outSwirl the ladle around fast to spread a thin even sheet — the crepe must stay soft and bendy to roll without breaking.
- 63 min
Cook until set, then slide the crepe onto a plate.
- 76 min
Spoon coconut filling on each crepe and roll up into neat parcels.
