Kue dadar gulung (Crepes stuffed with coconut) – 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.
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.
WHY YOU WILL LIKE THIS KUE DADAR GULUNG RECIPE
1. Can be prepared ahead
The crepes batter and coconut filling can be prepared 48 hours in advanced
2. Natural coloring
The crepes is flavored with pandan juice, which gives its natural green color
The recipe is pretty fool-proof and doesn’t require much “skill”
TIPS FOR MAKING KUE DADAR GULUNG SUCCESSFULLY AT HOME
Strain the batter through a sieve if necessary to ensure you get rid of all lumps and you have a smooth batter
You need to rest the batter for at least 1 hour or up to 48 hours. Why do you need to rest a batter you would ask? It gives the time for the batter to relax. Any gluten that has formed will relax. The flour also has time to get moistened and absorbed the liquid to give you a thicker smooth batter
3. USE NON-STICK PAN
This will definitely make your life easier. You just need to smear the pan with a bit of oil. We are not frying the crepes, so you definitely don’t need too much oil
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Kue dadar gulung (Crepe stuffed with coconut)
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
Check out other Southeast Asia recipes you might be interested in.