Recipes - Indonesian

Dadar Gulung (Indonesian Pandan Crepe with Sweet Coconut Filling)
Dadar-Gulung


Dadar Gulung, also known as pandan crepe with sweet coconut filling (also known as unti), is a popular Indonesian snack food which is at any time of the day as a light snack, breakfast, or tea.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Indonesian









Ingredients:

150g flour (sifted)
2 eggs
500ml thick coconut milk
1/2 tsp salt
2 tbsp oil
1 tsp pandan juice (or 2-3 drops of pandan paste)

Coconut Filling

100g palm sugar or dark brown sugar
60ml water
100g freshly grated coconut
1⁄4 tsp salt
1 pandan leaf (tied into a knot)




Steps:
  1. Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat, discard the pandan leaf and set aside.
  2. To make the crepe, combine the flour, eggs, coconut milk, salt and pandan juice/paste in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps.
  3. Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tbsp) onto the pan and turn the pan to obtain a thin round layer, about 18cm in diameter. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
  4. To assemble, place a crepe on a flat surface and top with 2 tbsp of the coconut filling. Fold one side of the crepe over the filling, then fold in the sides and roll up tightly into a cylinder. Assemble the remaining crepes in the same manner.

Note: The crepes and Coconut Filling can both be made in advance and refrigerated. Allow to warm up to room temperature before assembling.


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Dadar Gulung (Indonesian Pandan Crepe with Sweet Coconut Filling)

Dadar Gulung (Indonesian Pandan Crepe with Sweet Coconut Filling)

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Dadar Gulung, also known as pandan crepe with sweet coconut filling (also known as unti), is a popular Indonesian snack food which is at any time of the day as a light snack, breakfast, or tea.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Indonesian
Ingredients

150g flour (sifted)
2 eggs
500ml thick coconut milk
1/2 tsp salt
2 tbsp oil
1 tsp pandan juice (or 2-3 drops of pandan paste)

Coconut Filling

100g palm sugar or dark brown sugar
60ml water
100g freshly grated coconut
1⁄4 tsp salt
1 pandan leaf (tied into a knot)

Instructions
  1. Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat, discard the pandan leaf and set aside.
  2. To make the crepe, combine the flour, eggs, coconut milk, salt and pandan juice/paste in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps.
  3. Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tbsp) onto the pan and turn the pan to obtain a thin round layer, about 18cm in diameter. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
  4. To assemble, place a crepe on a flat surface and top with 2 tbsp of the coconut filling. Fold one side of the crepe over the filling, then fold in the sides and roll up tightly into a cylinder. Assemble the remaining crepes in the same manner.

Note: The crepes and Coconut Filling can both be made in advance and refrigerated. Allow to warm up to room temperature before assembling.

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