Indonesian Pandan Pancakes with Coconut Filling

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Have you ever been to Indonesia or Malaysia? This is where those delicious Kue (which means snack) Pandan pancakes with Coconut Filling come from.

The Pandan Juice is responsible for the beautiful green colour and adds a nice flavour, described as slightly nutty and aromatic, a bit like vanilla. Pandan is a tropical plant that grows and is cultivated in South East Asia. The narrow and long green leaves are widely used for cooking and flavouring, you can see them in the background of the picture.

In Singapore it is very easy to find fresh Pandan leaves. But if you are not so lucky and still want to discover the flavour, you can buy Pandan Juice or Extract. Sometimes you can even find powder. Use whatever is available to you to add aroma to the thin pancakes. Ask your asian shop.


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Indonesian Pandan Crepes stuffed with Coconut

Dadar Gulung – Indonesian Pandan pancakes with coconut filling

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Dadar Gulung is a traditional Indonesian and Malaysian dessert: rolled pancakes, flavoured with pandan juice and stuffed with coconut caramelized in palm sugar

simple

  • Prep time:
    15 minutes
  • Cook time:
    10 minutes
  • Total time:
    25 minutes

Ingredients

8 piece
50 g Palm Sugar
50 ml water
150 g coconut flakes
120 g flour
1 egg
300 ml milk
5 tbsp pandan juice
1 pinch of salt

Utensils

  • whisk

Steps of preparation

  1. To make the pandan juice yourself: wash 5-7 pandan leaves and cut them in 3 cm pieces. Mix them in a mixer with 1-2 tbsp of water. Let the juice run through a sieve covered with a napkin.
  2. For the filling: heat up 50 ml water in a pan and add then the sugar. Once the sugar is melted, add the coconut flakes and cook until the water has evaporated.
  3. For the pancakes: mix flour, egg, milk, a pinch of salt and the pandan juice well with a whisk.
  4. Heat up a pan and put about one soup serving spoon on the bottom covering most of it. Cook 2-3 minutes until it makes small bubbles and the boarders darken up a little. Then flip and cook another minute on the other side.
  5. Repeat and use all of the batter.
  6. Place 1 to 1,5 tbsp of filling in the top part of the pancake. Cover it with the other side. Fold the outer sides and roll it.
  7. Cut the pancakes in half before serving.
  8. You can add whipped coconut cream to go with it.

Notes

If Pandan leaves are not available, add vanilla and green food color.
Instead of palm sugar you may use brown cane sugar.


How do you like the recipe?

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You tried this recipe?

Then link @thecookingglobetrotter on Instagram or use the hashtag #thecookingglobetrotter.


Those lovely Crêpes are delicious also filled with caramelised bananas! Or how about Coconut Flakes and melted chocolate? Add some salted roasted and chopped peanuts for a salty kick!

If you also love pancakes as we do, go have a look at a very traditional Austrian dish: shredded pancakes with apple sauce!

Or if you prefer to take your taste buds to Thailand, check out all my Thai recipes! Made from scratch and still easy and delicious!


Close up
Green Pandan Crepes stuffed with Coconut

Thanks to my dear friend and culinary sister Jyune for sharing with me this recipe! She is an incredibly talented Chef, that has been living all over the world and is able to whip up a feast in no time (looking fabulous too).

Just one of the treasures I am taking with me from this Singapore journey that is coming to end soon.

I’ll make sure to share more about all I have learned here from my cooking and baking groups (ICCS), not only the local dishes but also middle eastern platters, Indian delicacies, Romanian delights and much more. In the meantime, join my culinary journey on Pinterest!


A traditional Indonesian and Malaysian dessert, rolled crepes, flavoured with pandan juice and stuffed with coconut caramelized in palm sugar
Indonesian Pandan Crêpes with Coconut Filling

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