Dadar Gulung: Rolled Pancake With Coconut And Palm Sugar
Dadar Gulung - which literally means rolled pancakes - are sweet snacks made of pandan flavoured pancakes with coconut and palm sugar filling. It tastes delightfully light and simply delicious.
Servings: 12
Equipment
- Frying pan
- Wooden spoon
- Ladle spoon
Ingredients
For the pancakes:
- 8.82 ounces plain flour all-purpose flour.
- A pinch of salt.
- 2 eggs.
- 13.53 ounces coconut milk.
- 11.83 ounces water.
- 1-2 teaspoons of pandan paste.
For the filling:
- 7.05 ounces grated coconut see the note.
- 5.29 ounces palm sugar see the note.
- 8 inches cm/ 7.88 in pandan leaf.
- 4.39 fluid ounces ml/ 4.39 fl.oz/ 0.26 pt water.
- A pinch of salt.
Instructions
For the filling:
- Place all the ingredients in a saucepan and cook it at moderately low heat until all the liquid evaporates. Keep stirring every so often and take care not to let the bottom get burnt.
- Your filling is ready when it is fairly dry without runny liquid.
For the pancakes:
- Place the eggs, coconut milk and water in a measuring jug. Stir well until all mixed.
- Sieve the flour and salt into a mixing bowl. Then make a well in the center and slowly pour in the egg mixture as you carefully stir it with a hand whisk.
- Keep whisking until you get a smooth batter.
- Then add in 1-2 teaspoons of pandan paste according to how green the colour of pancakes you want to be. Continue mixing until you get a smooth green batter.
- Now, heat a drop of oil in a frying pan and wipe it across the pan with a kitchen towel. Then ladle in the pancake batter to the pan and cook it at medium heat. Rotate the pan to ensure the batter spreads evenly. Cook the pancake for about 1 minutes on each side.
- Continue cooking the pancake until all the batter is finished.
To assemble:
- Take one piece of pancake and place it on a plate. Put about 1-2 teaspoons of coconut filling across the centre of the pancake. Fold both sides and roll it over.
Notes
- If you can, try to freshly grate the coconut. For this recipe, half of a big sized coconut is enough. However, if this is not possible, you can use frozen grated coconut which is available at Asian shops. Or, you can use desiccated coconut as well. Though the latter tends to feel drier and doesn’t offer a creamy taste to the filling.
- Ideally, you use coconut palm sugar (jaggery). If this is not available to you, feel free to swap it with dark soft brown sugar or dark muscovado sugar.
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.