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Explore the exotic flavours of Indonesian cuisine with this Dadar Gulung recipe, where sweet palm sugar and grated coconut come together in a pandan-infused pancake. The vibrant green pancakes, enhanced with pandan extract, add a visual and flavourful touch to this traditional dessert.

Ingredients:
For the Filling:
200g grated coconut
130g palm sugar
1 tablespoon granulated sugar
1-2 pandan leaves (optional)
50ml water
A pinch of salt

For the Pancakes:
250g all-purpose flour
1 egg
65ml coconut milk (1 sachet)
1/4 teaspoon salt
1/4 teaspoon pandan extract (for the green colour)
1-2 tablespoons cooking oil
500ml water

Instructions:
1. Prepare the Sweet Filling:
In a pot, combine the palm sugar, granulated sugar, a pinch of salt, and water.
Heat the mixture over low/medium heat, stirring until the sugars dissolve and the mixture thickens a little.
Add pandan leaves (if using) and grated coconut, continuing to cook until the coconut absorbs the flavours.
Remove from heat, discard pandan leaves, and let the filling cool.

2. Create the Pancake Batter:
In a bowl, whisk together the all-purpose flour, salt, water, cooking oil and water.
Add in a beaten egg and the pandan extract, mixing until the batter is smooth and well combined.

3. Cook the Pancakes:
Heat a non-stick pan over low heat and lightly grease it with oil.
Pour a ladle of the batter onto the pan, swirling to create a thin, even layer.
Cook until the edges lift and the colour darkens, then flip and cook the other side. Repeat until all the batter is used.

4. Assemble Dadar Gulung:
Spoon a portion of the filling onto one edge of a pancake.
Roll the pancake tightly around the filling by flipping the sides first, creating a log shape. Repeat with the remaining pancakes and filling.

For more pancake recipes:    • Pancakes & Crepes  

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