Dadar Gulung

Nutrition · per serving

Steps

1. 1

   Prepare the filling first: combine the fresh grated coconut, palm sugar, water, pandan leaf, and salt in a small saucepan. Cook over medium-low heat for 4-5 minutes, stirring often, until the sugar melts and the coconut becomes moist, glossy, and fairly sticky but not wet. The mixture should hold together when pressed with a spoon. Remove the pandan leaf and let the filling cool slightly so it is easier to roll.

   120 g fresh grated coconut70 g palm sugar, finely chopped30 ml water1 leaf pandan leaf, knotted1 pinch salt
2. 2

   Make the batter: in a bowl, whisk the rice flour, all-purpose flour, sugar, and salt to remove lumps. Add the egg, coconut milk, water, and pandan extract, then whisk until smooth and pourable, with the consistency of light cream. If any lumps remain, strain the batter for softer crêpes.

   60 g rice flour25 g all-purpose flour10 g sugar1 pinch salt1 medium egg160 ml coconut milk40 ml water1 tsp pandan extract
3. 3

   Heat a small nonstick pan over medium-low heat and lightly grease it with the neutral oil. Stir the batter before each crêpe because rice flour settles quickly. Pour in a thin layer of batter, about 60 ml, then swirl to coat the base. Cook for 1-2 minutes until the surface is set and the underside is lightly colored; do not flip. Slide onto a plate. Repeat to make 4 thin crêpes, greasing the pan very lightly only as needed.

   1 tsp neutral oil60 g rice flour25 g all-purpose flour1 medium egg160 ml coconut milk40 ml water1 tsp pandan extract10 g sugar1 pinch salt
4. 4

   Assemble the dadar gulung: place one crêpe cooked-side down. Put a quarter of the coconut filling in a short line near the lower edge, fold the sides inward, then roll up tightly like a spring roll. Repeat with the remaining crêpes and filling.

   120 g fresh grated coconut70 g palm sugar, finely chopped60 g rice flour25 g all-purpose flour1 medium egg160 ml coconut milk40 ml water1 tsp pandan extract10 g sugar1 pinch salt
5. 5

   Serve slightly warm or at room temperature. For neat pieces, let the rolls sit for 2-3 minutes so the filling settles before plating.

Origin & History

Dadar Gulung is a classic Indonesian kue, or snack, commonly sold in traditional markets and served with tea. Its signature green crêpe, scented with pandan and wrapped around sweet coconut filling, reflects the widespread use of coconut and palm sugar in Indonesian sweets.