Indonesian Coconut Pancake – The Original Recipe Dadar Gulung

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.

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.

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.

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.

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

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.

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