Learn to make Dadar Gulung (Indonesian coconut pancakes). Dadar Gulung are green-colored thin pancakes (that look like crepes) filled with sweetened coconut. A great teatime snack for anyone who loves authentic flavors of coconut.
Learn to Make Dadar Gulung
(Indonesian Coconut pancakes)
Dadar Gulung are green-colored thin pancakes (that look like crepes) filled with sweetened coconut. A great teatime snack for anyone who loves authentic flavors of coconut. Here you’ll find an easy-to-follow recipe with a step-by-step guide, helpful and tips. I hope you will try the recipe and enjoy ‘Dadar Gulung’ as much as I do!!
What is Dadar Gulung
In the Indonesian language, ‘dadar’ literally means ‘pancake’ while ‘gulung’ means ‘to roll’. So, Dadar Gulung means rolled pancakes or pancake rolls.
Similar Types of Pancakes
There are similar types of pancakes in other Asian countries like India, Malaysia, Singapore, Brunei, etc. called by different names; Kuih Gulung, Kuih Ketayap, Kuih Lenggang, Kuih Dadar, Alle Belle, Surul Apam, and many more names. (Wikipedia).
Among them, Indonesian Dadar Gulung is very akin to Sri Lankan Panipol Pancakes. Nevertheless, Dadar Gulung is made with pandan extract to give it a green color. Panipol Pancakes are made with turmeric to give it a yellow color. In Sri Lanka, cardamom is widely used to give the aroma and flavor to the coconut filling. In Indonesia, cinnamon and pandan leaves are widely used.
About this Recipe
You will find an endless number of recipes for making Dadar Gulung. That is true for almost every local food, each family has its own recipe and cooking style. As I mentioned before, Dadar Gulung is very akin to Sri Lankan Panipol Pancakes. So, I used my Panipol Pancake recipe with a few changes to make Dadar Gulung.
Ingredients
- Coconut: Nothing beats the milky flavor of freshly grated coconut. But, when it’s not available, you can also use desiccated coconut.
- Sugar: I used Indonesian palm sugar with some brown sugar to make the syrup. You can use any kind of palm sugar, cane sugar, brown sugar, or honey for making the syrup.
- Cinnamon: Cinnamon is used to give the aroma. If possible, use a cinnamon stick to give a mild flavor. If you use cinnamon powder, add about 1/4 teaspoon of cinnamon powder. Remove the cinnamon stick before using the filling.
- Flour: Use all-purpose flour or plain flour.
- Coconut milk: Fresh coconut milk is the best. You can also use canned coconut milk or use coconut powder to make coconut milk. And if you can’t find coconut milk, use dairy milk.
- Eggs: Use eggs at room temperature.
- Salt: A pinch of salt enhances the flavor and taste.
- Pandan extract: The batter is traditionally colored with pandan extract extracted from pandan leaf, a natural food coloring. If you can’t find pandan extract, use green food coloring or make them uncolored just like you make crepes.
Pandan? What is it?
Pandan is a tropical plant with long green leaves and can be found throughout Southeast Asia and South Asia. Leaves are aromatic and used in a variety of recipes for authentic taste and flavor.
Species: Pandanus amaryllifolius
Common Name: Screwpine, Fragrant Pandan, Pandan Rampeh
Native to: Southeast Asia
Pandan extract
Dadar Gulung is typically colored with pandan extract that is extracted from pandan* leaf. Pandan extracts are sold in some Asian stores. I got mine from one of my Indonesian friends. (Thanks Dini).
Pandan extract
The Steps to Make Dadar Gulung
- Make the sweetened coconut filling
- Make the pancake batter
- Cook the pancakes
- Assemble
1- make the Sweetened Coconut Filling
The sweetened coconut filling is traditionally made with freshly grated coconut and palm sugar flavored with cinnamon. Adding a piece of pandan leaf for aroma is also very common.
In this recipe, I used desiccated coconut, a mix of palm sugar and coconut sugar. You can make the filling ahead of time and keep it in the fridge for around a week.
2- Make the Pancake batter
Pancakes for Dadar Gulung are not that much different from regular crepes. But, we need to make soft, smooth bit thicker pancakes instead of thin crispy marbled crepes.
You can make the batter just before you cook your pancakes. Alternatively, you can make it ahead of time and then refrigerate it until you use it. If you keep the batter in the fridge, stir and allow the batter to come to room temperature before cooking.
3- Cook the pancakes
We need soft smooth pancakes with a nice green color. So cooking these pancakes are bit different from making regular crepes.
First, heat the pan over low medium and grease with oil lightly. Pour a ladleful of the batter into the pan and instantly swirl to coat the bottom evenly and thinly. Then cook for about 40 seconds over low heat until the top appears dry.
Don’t cook your pancakes until browned on the bottom and the edges. Don’t flip them to make nice-looking smooth pancakes.
4- Assemble
Place a pancake on a serving plate cooked side out. Put 2 tablespoons of filling down the center of the crepe. Fold the left side and the right side in. Then roll the pancake up from the bottom. Repeat with the remaining pancakes and filling.
More Crepes & Thin Pancake Recipes
dadar gulung (Indonesian coconut pancakes) step-by-step recipe
Preparation time 20 minutes (plus resting time)
Cooking time 15 minutes
Total time 30 minutes
Serving 6 pancakes
Ingredients
For the filling
150g desiccated coconut
100g palm sugar, cut into small chunks or grated
50g brown sugar or cane sugar
150ml water
Cinnamon stick (about 3 to 5cm)
For the Pancakes
125 g all-purpose flour, sifted
280 ml thin coconut milk, at room temperature
2 eggs, at room temperature
1 tablespoon sugar
Pinch of salt
A few drops of pandan extract
Instructions
Make the Coconut Filling
Ingredients for making sweetened coconut filling
To make the syrup; Place palm sugar, brown sugar, water and in a pot. Cook until sugar dissolves for about 3 minutes over medium heat. Adding a cinnamon stick or piece of pandan leaf for aroma is very common but optional.
Lower the heat and add the coconut. Cook for about 2 minutes, stirring constantly. Stir until all the coconut is coated with the syrup.
Remove from heat and let it cool. The mixture will get dry as it cools. Remove the cinnamon stick or pandan leaf, if used.
Make the Pancake Batter
Gather the Ingredients for making pancake batter
Place the flour, sugar, and salt in a large bowl and whisk together. Make a well in the center and pour the eggs.
Beat the eggs lightly.
Add half of the coconut milk a little at a time. Whisk the flour into the egg mixture. Continue whisking until it forms a smooth thick paste.
Add the rest of the milk and whisk vigorously until you have a smooth batter.
Your batter should be smooth. Strain the batter if there are any lumps.
Add pandan extract or green food coloring if desired. Mix well until you have a batter uniform in color. If you choose not to color your batter, just skip this step.
Cover and rest the batter for about 10 minutes or so before you make the pancakes.
Cook the Pancakes
We need to make soft smooth pancakes with a nice green color. Heat the pan over low medium and grease with oil lightly, yes very lightly.
Pour a ladleful of batter into the pan and promptly swirl to coat the bottom evenly and thinly. Then cook for about 30 seconds or so over LOWER HEAT until the top appears dry. DO NOT cook until browned on the bottom and the edges. I didn’t flip the pancake.
Loosen the edges of the pancake with a thin spatula carefully then remove it to a plate. Repeat with the remaining pancake batter.
Look! A soft smooth pancake with a nice green color.
Assemble
Place a pancake on a serving plate cooked side out. Put 2 tablespoons of filling down the center of the crepe.
Fold the left in and the right side in,
and then roll the pancake up from the bottom.
Repeat with the remaining pancakes and filling.
Serve warm with a hot cup of tea!
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Indonesian Coconut Pancakes (Dadar Gulung)
Ingredients
For the filling
- 150 g desiccated coconut
- 100 g palm sugar cut into small chunks or grated
- 50 g brown sugar or cane sugar
- 150 ml water
- Cinnamon stick about 5cm
For Pancakes
- 125 g all-purpose flour, sifted
- 280 ml thin coconut milk, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon sugar
- Pinch of salt
- A few drops of pandan extract
Instructions
First make the syrup
- Place palm sugar, brown sugar, water and in a pot. Cook until sugar dissolves for about 3 minutes over medium heat. Adding a cinnamon stick or piece of pandan leaf for aroma is very common but optional.
- Lower the heat and add coconut and cook for about 2 minutes stirring constantly until all the coconut is coated with the syrup.
- Remove from heat and let it cool. The mixture will get dry as it cools. Remove the cinnamon stick or pandan leaf, if used.
Make the pancake batter
- Add half of the coconut milk a little at a time and whisk the flour into the egg mixture until form a smooth thick paste.
- Place the flour, sugar and salt in a large bowl and whisk together. Make a well in the centre and pour the eggs.
- Beat the eggs lightly.
- Add the rest of the milk and whisk vigorously until you have a smooth batter.
- Your batter should be smooth. Strain the batter if there are any lumps.
- Add pandan extract or green food coloring if desired. Mix well until you have a batter uniform in color. If you choose not to color your batter, just skip this step.
- Cover and rest the batter for about 10 minutes before you making the crepes.
Cook the pancakes
- We need to make soft smooth crepes with nice green color. Heat the pan over low medium and grease with oil lightly, yes very lightly.
- Pour a ladleful of batter into pan and immediately swirl to coat bottom evenly and thinly. Then cook for about 30 seconds or so over lower heat until top appears dry. DO NOT cook until browned on the bottom and the edges. DO NOT flip it.
- Loosen the edges of the pancake with a thin spatula carefully then remove it to a plate. Repeat with the remaining pancake batter.
Assemble
- Place a crepe on a serving plate cooked side out and put 2 tablespoons of filling down the centre of the crepe.
- Fold left in and the right side in, and then roll the pancake up from the bottom.
- Repeat with the remaining pancakes and filling.
- Serve & Enjoy!
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