Dadar Gulung (Balinese Rolled Pandan Crepes with Sweet Coconut Filling)

• •6 piece For the Pandan Extract (fresh pandan leaves)
• •50 ml Water (for blending pandan leaves)
• •200 gram For the Coconut-Palm Sugar Filling (Unti) (freshly grated mature coconut)
• •150 gram Balinese Palm Sugar (gula Bali, chopped or grated)
• •50 ml Water
• •1 piece Pandan Leaf (tied into a knot)
• •pinch to taste Salt
• •100 gram For the Pandan Crepe Batter (rice flour (tepung beras))
• •50 gram All-purpose Flour (tepung terigu)
• •300 ml Coconut Milk (thin santan)
• •1 piece Egg
• •3 tbsp Pandan Leaf Extract (from preparation above)
• •pinch to taste Salt
• •1 tbsp Coconut Oil or Vegetable Oil

Instructions

1. 1

   Prepare the Pandan Extract: Wash and roughly chop the pandan leaves. Blend them with 50ml of water until very fine. Strain the mixture through a fine-mesh sieve or cheesecloth, pressing firmly to extract as much green liquid as possible. You should get about 3 tablespoons of concentrated pandan extract. Set aside.

2. 2

   Make the Coconut-Palm Sugar Filling (Unti): In a medium non-stick pan, combine the chopped palm sugar, 50ml water, and the knotted pandan leaf. Heat over medium-low heat, stirring occasionally, until the palm sugar completely melts into a syrup.

3. 3

   Add the freshly grated coconut and a pinch of salt to the pan. Continue to cook over medium-low heat, stirring continuously, for 15-20 minutes. The coconut should absorb all the syrup, becoming sticky, moist, dark, and slightly caramelized. It should clump together but not be wet. Remove the knotted pandan leaf and let the filling cool completely.

4. 4

   Prepare the Pandan Crepe Batter: In a large mixing bowl, whisk together the rice flour, all-purpose flour, and a pinch of salt. In a separate bowl, whisk the coconut milk, egg, 3 tablespoons of pandan leaf extract, and 1 tablespoon of coconut oil/vegetable oil until well combined.

5. 5

   Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter with no lumps. If needed, you can strain the batter through a fine-mesh sieve to ensure smoothness. Let the batter rest for at least 15 minutes.

6. 6

   Cook the Crepes: Heat a non-stick pan or flat crepe pan (about 18-20 cm diameter) over medium-low heat. Lightly grease the pan with a tiny bit of oil (you can use a piece of paper towel to spread it evenly).

7. 7

   Pour about 1/4 cup of batter into the hot pan, immediately swirling the pan quickly to coat the bottom evenly with a thin layer of batter. Cook only on one side until the surface of the crepe is set, no longer wet, and the edges begin to lift slightly (about 1-1.5 minutes). Do not flip the crepe.

8. 8

   Carefully remove the cooked crepe from the pan and place it green side down on a clean plate or cutting board. Continue cooking the remaining batter, lightly re-greasing the pan between crepes if necessary, until all batter is used. You should get approximately 10-12 crepes.

9. 9

   Assemble the Dadar Gulung: Once the crepes and filling are cool enough to handle, take one crepe and place it green side down. Spoon about 2 tablespoons of the coconut filling in a line across the lower third of the crepe. Fold the bottom edge of the crepe over the filling, then fold in the left and right sides. Roll the crepe tightly upwards, like a spring roll, to enclose the filling.

10. 10

    Repeat the rolling process for all remaining crepes. Serve 2-3 rolls per person on a banana leaf or small plate, at room temperature. Dadar Gulung is often enjoyed with Balinese coffee or tea as a morning snack or afternoon treat, or alongside other traditional jajanan pasar like Laklak and Klepon.

Chef's Tips

• 💡The Secret to Perfect Filling: Cook your coconut-palm sugar filling until it is truly sticky and moist, but not wet. If the filling is too wet, it will make the crepe soggy and prone to tearing when you roll it. It should clump together nicely and feel substantial.
• 💡One-Sided Cooking is Key: Always cook your crepes on one side only. The top, uncooked side will remain slightly tacky, which helps the crepe seal securely when rolled around the filling, preventing it from unraveling.
• 💡Achieving Thin Crepes: For beautifully thin and flexible crepes, your batter should be relatively thin, almost like water. When pouring it into the pan, work quickly: pour the batter into the center, then immediately swirl the pan to spread it into a very thin, even layer across the entire surface.
• 💡Cultural Note: Balinese women often prepare dozens of Dadar Gulung the night before a temple ceremony, working together as a family. The vibrant green color from pandan is considered highly auspicious, and the sweet, rich coconut filling symbolizes prosperity and abundance in their offerings.