Dadar Gulung

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If fresh grated coconut is unavailable, use frozen grated coconut thawed completely; avoid sweetened desiccated coconut for the most authentic texture.
• •Keep the heat gentle when cooking the crêpes; high heat makes them brittle and harder to roll.
• •A small 18-20 cm nonstick pan works best for beginner-friendly, evenly thin crêpes.
• •These are best eaten the day they are made, but can be refrigerated for up to 1 day and gently warmed before serving.

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