Dadar GulungCoconut-Filled Pandan Crepes
Pandan-scented crepes wrapped around a moist coconut and palm-sugar filling. This version uses rice flour for the batter.
Prep
30m
Cook
20m
Serves
4
Regional versions
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- Indonesia
- Malaysia
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 200gWhite Rice Flour
- 2pcsEgg (beaten)
- 400mlCoconut Milk
- 2pcsPandan Leaf (tied into knots)
- 200mlWater
Filling
- 200gCoconut Meat (finely grated)
- 120gPalm Sugar (chopped)
- 100mlWater
- 4gSalt
Batter
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the coconut meat, palm sugar, water, and salt over low heat until the mixture is moist, glossy, and no longer watery. Let it cool.
- 02
Simmer the pandan leaves in the water until lightly scented, then cool and remove the leaves.
- 03
Whisk the white rice flour, eggs, coconut milk, and pandan-scented water into a smooth batter.
- 04
Lightly grease a pan with the vegetable oil and cook thin crepes until just set, then turn briefly to finish the second side.
- 05
Place some coconut filling on each crepe, fold in the sides, and roll into neat parcels.
- 06
Serve at room temperature.
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