Recipe
Dadar gulung
Green pandan crepes rolled around sweet coconut and palm sugar. The dadar gulung finished at the end of a class in Petulu.
All recipes·Serves 8 rolls·Prep 20 minutes·Cook 25 minutes
Dadar gulung is a thin green crepe rolled around grated coconut cooked with palm sugar. The color comes from pandan. The filling should be moist and sandy, not a syrup.
The rolls in the class photos are the ones just finished on the blue outdoor table, still soft enough to bend without cracking. They are the sweet end of the meal in green crepes after the kitchen.
Ingredients
- 100g plain flour
- 1 egg
- 200ml coconut milk
- A pinch of salt
- 1 teaspoon pandan paste, or the juice of 6 pandan leaves blended with a splash of water and strained
- 150g freshly grated coconut
- 80g chopped palm sugar
- 1 pandan leaf, knotted
- A pinch of salt, for the filling
Method
- Cook the coconut, palm sugar, knotted pandan, and a pinch of salt in a small pan over low heat until the sugar melts and the coconut looks moist and glossy, not wet. Cool it. Remove the leaf.
- Whisk flour, egg, coconut milk, salt, and pandan into a thin batter. It should coat a spoon and run off. Rest 10 minutes.
- Wipe a nonstick pan with a little oil. Pour a small ladle of batter and swirl into a thin crepe. Cook until the surface looks set, then turn briefly. Stack the crepes under a cloth.
- Spread a spoon of coconut on each crepe, roll, and serve the same day. They dry out if they sit uncovered.
Palm sugar from the market is darker and less sweet than a supermarket block. That is the flavor the kitchen uses.