This pandan (screwpine leaves) flavored crepes are stuffed with grated coconut cooked with gula jawa (coconut sugar) and rolled up like spring roll. So perfect as snacks or dessert.
I think my 3-year old son is approaching that stage of “I’m done with naps”. I’m not ready for him to be done though! Like…REALLY NOT READY! His nap time is usually the time I experiment at the kitchen and do some photo shoots. Sometimes I even tried to blog a little bit. But does he care that I’m not ready ? Of course not! He would be happily singing and chatting away when he supposed to be napping! Gosh… why would he lie down and sleep when he could do everything else BUT that! I find myself “conversing” with him through the monitor pretty often off late! “Lie down and nap baby” He would do as I ask only to bounce back up and say “I can’t nap. I want to play”. And this will go on for a while. Some days things will get quiet all of the sudden and there I see him finally napping! But, most of the days, if I’m lucky, he might do a little dance in there and trying to be cute because he knows I’m looking at him from the baby monitor! KIDS !!!
Me on the other hand, I wish I could nap! No one is here to stop me really! Well, I probably can’t anymore if he decides to quit napping entirely and won’t even stay in this crib (yes, he still sleeps in his crib) to sing and entertain himself. But, yeah…I could have just gone to nap. But I find it too precious too just lie down there when I can be “productive”. Kinda an irony isn’t it ? I don’t have the right to make him sleep too when he is feeling productive ?
This kue dadar gulung is one of the results of my many afternoon experiments. After making the Onde Onde, I still had quite a bit of grated coconut left and so I went ahead and made this Kue dadar gulung. Kue dadar is one of the Indonesian popular snacks/desserts. You will see this being sold at push carts all over the places in Indonesia. These tasty crepes stuffed with sweetened coconut are usually green in color because of the pandan juice.
Kue dadar gulung (Crepe stuffed with coconut)
- 300 grams of all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 300 ml pandan juice
- 300 ml coconut milk
- Oil for skillet
- 200 ml water
- 3 pandan leaves knotted
- 400 grams grated unsweetened coconut
- 200 gr gula jawa /coconut sugar
Making pandan juice:
Use about 15 fresh pandan leaves and cut them into small pieces. Place this in a food processor with 300 ml of water and process into a green juice. Strain the juice out and use a cheese cloth to squeeze more juice out from the pandan. Try to get 300 ml and save the rest, if any, in the refrigerator for up to 1 week.
Preparing the batter:
Place the flour and salt in a large mixing bowl. Stir to mix. Made a well in the center and crack in the eggs. Use a rubber spatula to break the eggs and start to incorporate the flour from the side while gradually add in the pandan juice and then coconut milk. Mix until the batter is smooth. Strain the batter if necessary to get rid of lumps. Cover and let the batter rest for 1 hour. You can keep the batter in the fridge up to 48 hours
Making the crepes:
Rub the non-stick skillet with oil. Spoon in about less than 1/4 cup of the batter and swirl the pan to cover the pan quickly to make a thin pancake about 8 inches in diameter. Cook for about 30 seconds and then flip over and cook for another 10 seconds. Remove and set aside. make pancakes with the remaining batter in the same manner
Preparing the filling (can be done the day before):
Place all the ingredients in a medium sauce pan and cook until the water is absorbed and the coconut is dark brown in color and it's dry. Set aside to cool down.
Place about 1-2 Tbsp of the filling near the edge of the lower half of the pancake you prepare earlier. Fold the bottom over once, then fold the right side and left side to the middle and over once more to make a cylinder shape. I actually fold the right and left side first in the photos (excuse me!). Didn't cause major mishap if you are wondering! Repeat with the rest of the crepes and filling. Serve at room temperature as a snack with a tea or coffee
If I ever stopped blogging, that means someone is not napping anymore! (okay..just kidding! or maybe not!)
Check out other Southeast Asia recipes you might be interested in.
*This post contains affiliate links. You don’t pay extra as a consumer if you choose to click on the link and purchase from there. What To Cook Today just receives a small commission from this. That’s all. It helps to pay for the cost to have this blog up and running. Thank you so much for your support !