Recipe
Dadar gulung
Check dates to cook this with Chef Wayan in Petulu.
IDR 450.000per guest, shared class
Balinese green crepes: pandan pancakes rolled around grated coconut cooked in palm sugar. Soft enough to bend, sweet without turning to syrup.
By Chef Wayan Suryana, Warung Tumang BaliLast updated First published
Serves 8 rolls·Prep 20 minutes·Cook 25 minutes
Dadar gulung in short
Dadar gulung are Balinese green crepes. Cook grated coconut with palm sugar and pandan until moist and glossy, make thin pandan and coconut-milk crepes in a nonstick pan, then spread the filling on each crepe and roll. Serve them the same day.
Dadar gulung get their green from pandan. The filling should be moist and sandy, not a syrup.
The rolls in the class photos are the ones just finished on banana leaf in Petulu, still soft enough to bend without cracking. They are the sweet end of the meal in green crepes after the kitchen.
Dadar gulung 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
How to make dadar gulung
- 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.
Dadar gulung questions
- What makes dadar gulung green?
- Pandan. Use pandan paste, or blend pandan leaves with a splash of water and strain the juice.
- How wet should the filling be?
- Moist and sandy, not a syrup. Cook the coconut and palm sugar over low heat until it looks glossy but not wet.
- Why do my crepes crack when I roll them?
- They dried out. Keep the batter thin, stack the cooked crepes under a cloth, and roll while they are still soft.
- Which palm sugar should I use?
- Market palm sugar is darker and less sweet than a pale supermarket block. That is the flavor the Petulu kitchen uses.
Cook next from the same kitchen
- Nasi kuningHow to make nasi kuning: turmeric coconut rice cooked with lemongrass and lime leaf until gold and separate. Four servings from a Petulu kitchen, 30 minutes.
- Sayur urapHow to make Balinese sayur urap: long beans, spinach, cabbage, and sprouts tossed with grated coconut, garlic, chili, and lime leaf. Vegan, about 30 minutes.
- KleponHow to make klepon: pandan glutinous rice balls filled with palm sugar that melts as they boil, then rolled in coconut. About 20 balls in 35 minutes, from Bali.
Learn it by hand in Bali
- Learn to make dadar gulung in BaliLearn to make dadar gulung in Bali: swirl the pandan crepes thin, cook the coconut in palm sugar, and roll them yourself in a Petulu kitchen near Ubud.
- Balinese dishes worth learning by handWhich Balinese dishes to learn in a Bali cooking class: base genep, sate lilit, sambal matah, pepes, and dadar gulung by hand; betutu and tipat at home.
Plan the food day around this dish
- When to eat on a Petulu food dayWhere the meal sits on a Petulu food day near Ubud: lunch after the 8:30am morning, dinner after the 2:30pm session, green crepes to finish, no second meal.
- Balinese sweets in UbudWhere to try Balinese sweets in Ubud: jaja trays at the dawn market, klepon on warung trays, and dadar gulung you roll yourself in a Petulu kitchen.