Kue Dadar Gulung - Kuih Ketayap

Kue Dadar Gulung - Kuih Ketayap

Course: Dessert, Kue
Cuisine: Indonesian, Malaysian
Prep Time: 15 minutes
Cook Time: 30 minutes
1 hour
Total Time: 1 hour 45 minutes
Servings: 12 pieces
Calories: 289kcal
Author: Marvellina
Make this popular Indonesian kue dadar gulung filled with aromatic and sweet inti filling. All the tips you need to know to create the dadar (bopeng) texture on the kue dadar.
Print Recipe


  • 8-inch non-stick skillet pan


The crepe:

  • 200 gr all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs about 100 grams total
  • 275 ml pandan juice
  • 250 ml thin coconut milk mix 100 ml of coconut milk with 150 ml of water

The filling:

  • 200 gr grated unsweetened coconut
  • 200 gr coconut sugar or use palm sugar
  • 150 ml water
  • 1/4 tsp salt
  • 3 pandan leaves knotted


Preparing the inti filling (I suggest to do this one 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. Make sure it's really dry. Set aside to cool down completely before covering and store in the fridge or it will create condensation and make the inti wet

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 the thin coconut milk. Mix until the batter is smooth. Strain the batter if necessary to get rid of lumps. You can keep the batter in the fridge up to 48 hours if you are not cooking it right away, otherwise, proceed to cook. There's no need to rest the batter

Making the crepes:

  • Preheat a non-stick skillet over medium-high heat (not all the way high). This is important in creating the "rough" texture on the surface of the crepes
  • Rub the non-stick skillet with oil using a paper towel (optional). I didn't do this. Lift the pan up from the fire with one hand and ladle about one ladleful, about 1/3-1/2 cup of the batter onto the middle of the pan and swirl the pan to cover the base of the pan quickly to make a thin pancake about 7-8 inches in diameter. They don't have to be perfectly circle. Just do your best
  • Once the crepe is golden brown and you see the rough texture, which happens in about 3-4 seconds, lower the heat a little bit. Cook until when you shake the pan, the crepe loosen. Remove and set aside. Refer to video on how to cook the crepe
  • Continue to do this until you run out of batter. Don't forget to give the batter a stir each time before ladling into the pan


  • Place about 1-2 Tbsp of the filling near the edge of the lower half of the crepe 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. Repeat with the rest of the crepes and filling. Serve at room temperature as a snack with a tea or coffee


  • Wrapped kue dadar need to be kept in the refrigerator. I suggest to only wrap as many as you are able to finish the same day if possible. You can always wrap more the next day.
  • Leftover crepe can be kept in the refrigerator for a maximum of 3 days. Make sure they cool down completely before you store them. They can be stacked up and then cover with a plastic wrap. Simply remove from the fridge and ready to wrap with inti filling


Serving: 100g | Calories: 289kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g