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Indonesian Coconut Pancake – The Original Recipe Dadar Gulung

Indonesian Coconut Pancake – The Original Recipe Dadar Gulung

Cuisine:

Replace the pandan leaves with pandan essence or any other green food coloring

Ingredients

  • FOR THE PANCAKE

  • FOR THE FILLING

Directions

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Not only Indonesia, this snack also popular in Malaysia and Singapore. However it may slightly different for the ingredients. The green color which obtained from the pandan juice, and sweet coconut filling are the key of taste. This snack is perfect companion for your coffee or tea during your snack time.

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Step 1
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FOR THE FILLING

In a medium saucepan, place the grated coconut, palm sugar, water, vanilla extract and knotted pandan leaf. Cook them over medium heat and stir continuously until the palm sugar has melted and the coconut turns golden brown or about 10 minutes. Continue simmer if the mixture still not thickened.
Remove from heat and put aside.

Step 2
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FOR THE PANCAKE

First we need to prepare the pandan juices for the green color pancakes, if you preferred to use other food coloring, skip this step.
Put the chopped pandan leave in the food processor or blender. Add 100 ml water and blend through. Strain the mixture to obtain the pandan juices, and discard the pulp.

Step 3
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In a large mixing bowl, add flour, corn starch, eggs, coconut milk, salt, pandan juices and water. Mix them all with a whisk until there is no lump in the batter.

Step 4
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Add the butter in the non-stick skillet and turn the heat to low temperature. Grease the skillet evenly.
Ladle the pancake mixture to the center of the skillet, pick the pan up and swirl the mixture in a circular motion.
Let it cook until bubbles up on the top and flip it up. Continue cook until set.

Step 5
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Remove from the heat and slide it to the plate. Repeat for the remaining batter.

Step 6
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Add about 2 tablespoons of the coconut filling near the bottom of the pancake in a thin long shape. Make sure leave some space on the edges.
Start to fold the edge closest to you, fold over the filling. Next, fold in each side symmetrically. Then roll it up to the top to make a tube shape.

Step 7
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Repeat with the remaining pancakes and coconut filling. Serve it.

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  • 5 Views
  • 30 minutes
  • Serves 10
  • Easy
  • 162 C (325 F)

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Ingredients

Adjust Servings:
FOR THE PANCAKE
150 grams Flour
1 tablespoon Corn starch
2 Eggs
500 ml Coconut milk
1/2 teaspoon Salt
150 grams Pandan leaves Chopped
100 ml Water
1 tablespoon Butter
FOR THE FILLING
200 grams Grated coconut
150 grams Palm sugar
75 ml Water
1 tablespoon Vanilla extract
1 Pandan leaf Tied in knot, optional

Nutritional information

239
Calories
29 g
Total Carbohydrate
13 g
Total Fat
3 g
Protein

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previous
Deep-fried Scallops – Easy Breaded Fried Scallops Recipe
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Japanese Omelette Rice (Omurice)

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