Indonesian Coconut Pancakes (Dadar Gulung)
Dadar Gulung Say it: DAH-dar GOO-loong
Dadar gulung are vibrant green rolled pancakes filled with sweet, fragrant grated coconut cooked in palm sugar. Popular across Indonesia, these treats are enjoyed as an afternoon snack or dessert at home and in traditional markets. The bright pandan-scented crepe encases a sticky, caramel-like coconut filling that delivers a perfect balance of sweet and savory. Their eye-catching green color and delicate rolled shape make them a beloved classic of Indonesian home cooking.
Indonesian Coconut Pancakes (Dadar Gulung)
Dadar Gulung
Pronounced DAH-dar GOO-loong
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a blender or mixing bowl, combine the flour, egg, coconut milk, salt, pandan extract, and 2 tablespoons vegetable oil. Blend or whisk until completely smooth with no lumps. Let the batter rest for 15 minutes.
Meanwhile, make the filling. place the grated coconut, chopped palm sugar, water, salt, and pandan leaf (if using) in a skillet over medium heat. Cook, stirring frequently, until the sugar melts and the mixture becomes sticky and fragrant, about 8-10 minutes. Remove from heat, discard the pandan leaf, and let cool.
Heat a small nonstick skillet (about 8 inches / 20 cm) over medium heat. Lightly brush with oil. Pour in a ladleful of batter (about 1/4 cup / 60 ml) and quickly swirl to coat the bottom in a thin, even layer.
Cook the pancake for 1-2 minutes until the edges begin to lift and the surface looks dry and matte. Do not flip. Slide the pancake onto a plate with the cooked side down. Repeat with remaining batter, oiling the pan as needed.
Place about 2 tablespoons of coconut filling along the center of each pancake. Fold the sides in slightly, then roll tightly from the bottom like a spring roll.
Repeat until all pancakes and filling are used. Serve at room temperature.
Regional variants
Some regions add a touch of cinnamon or cloves to the coconut filling. Modern versions occasionally include chocolate or banana inside the roll.
Cook's notes
- The pandan gives the signature green color and aroma; if fresh pandan leaves are unavailable, use store-bought pandan extract or a few drops of green food coloring plus vanilla extract.
- Freshly grated coconut gives the best texture, but desiccated coconut rehydrated with a little hot water works in a pinch.
- Do not overfill the pancakes or they will burst when rolling.
Serve with
Hot tea or coffee; sometimes served with extra palm sugar syrup.
Make ahead and storage
Pancakes and filling can be made a day ahead and stored separately in the refrigerator. Fill and roll just before serving for best texture.
