Kue dadar gulung
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Kue dadar gulung

Dadar gulung, also known as pandan crepe with a sweet coconut stuffing. Is a popular snack in Indonesia served at breakfast, tea, or when you relax while watching your Favorite movie.

Cooking Rabbit

Ingredients

  1. 150 g flour (sifted)
  2. 2 eggs
  3. 500 ml thick coconut milk
  4. 1/2 tsp salt
  5. 2 tbsp oil
  6. 1 tsp pandan juice (or 2-3 drops of pandan paste)
  7. coconut filling
  8. 100 g palm sugar or dark brown sugar
  9. 60 ml water
  10. 100 g freshly grated coconut
  11. 1 ⁄4 tsp salt
  12. 1 pandan leaf (tied into a knot)

Method

  1. Add Photo

    Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat, discard the pandan leaf and set aside.

  2. Add Photo

    To make the crepe, combine the flour, eggs, coconut milk, salt and pandan juice/paste in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps.

  3. Add Photo

    Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tbsp) onto the pan and turn the pan to obtain a thin round layer, about 18cm in diameter. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.

  4. Add Photo

    To assemble, place a crepe on a flat surface and top with 2 tbsp of the coconut filling. Fold one side of the crepe over the filling, then fold in the sides and roll up tightly into a cylinder. Assemble the remaining crepes in the same manner.

    NOTES
    The crepes and Coconut Filling can both be made in advance and refrigerated. Allow to warm up to room temperature before assembling.

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