Asian Recipes/ Recipes/ Snack

Dadar Gulung – Indonesian Coconut Pancakes

05/08/2020

These delicious rolled coconut pancakes are known as Dadar Gulung in Indonesia. Their eye-catching green pancake wrapper is flavoured with pandan and filled with shredded coconut sweetened with golden palm sugar.

Indonesian coconut pancakes on a plate, with one sliced in half to show the coconut filling.

Why We Love This

Dadar gulung are a popular street food snack in Indonesia. So it’s a real treat to be able to can enjoy them anytime at home as a tasty snack or eye-catching dessert!

Family and friends will love the bright green colour, and it looks even better when served up with bright red strawberries and fresh cream alongside them.

Stack of Dadar Gulung ready to eat for dessert.

What is Dadar Gulung? 

A sweet dessert hailing from Indonesia, dadar gulung translates to rolled pancake. The pancakes are infused with pandan and coconut milk, while the filling – known as unti kelapa – is a decadent mix of coconut, palm sugar and pandan leaf (duan pandan).

You’ll usually find these at morning markets throughout Indonesia. Look out for the bright green pile, usually found alongside Klepon. They go great after a feast of minced pork satays, or Indonesian gado gado salad.

We loved eating these most mornings in Bali, and fun fact – this was one of the first Indonesian recipes Laura ever cooked. Laura actually speaks Bahasa Indonesia, originally studying to become an Indonesian teacher, and has a special love for the cuisine and culture.

What You’ll Need

A few simple ingredients similar to pancakes – egg, flour, water and salt. You’ll also need some common Indonesian ingredients:

  • Pandan Leaves and Flavouring: Sometimes called the ‘Vanilla of the East’, pandan is a staple addition to both savoury and sweet cooking. Pandan flavouring is great to have on hand as it lasts for ages and you can store it in the fridge. If you can find pandan leaves fresh, get them! The scent and aroma they infuse is amazing. We can’t find them in our area, so we buy them frozen from our local Asian supermarket. You can also pick up the flavouring online.
  • Palm Sugar – This is usually a brown sugar that comes in a solid shape that can be chopped, grated and melted. You’ll want to try and find gula jawa (the Indonesian palm sugar) or gula melaka (Malaysian palm sugar). Alternatives can be regular palm sugar, coconut sugar or brown sugar.
  • Shredded Coconut – If you can shred or grate fresh coconut, this will taste best. If not, use any dried, shredded or desiccated coconut. This should be easy to find at most supermarkets as well as frozen or fresh at Asian supermarkets.
Ingredients laid out for Indonesian Dadar Gulung.

How to make Indonesian Coconut Pancakes:

Making the Coconut Filling:

  1. In a medium saucepan, place shredded coconut, palm sugar, 1/2 cup water and knotted pandan leaves. Cook filling over low to medium heat.
  2. Keep mixing until all the palm sugar has melted and the coconut turns a beautiful golden brown. This should take around 5 – 10 minutes.
  3. Remove pandan leaves (if used) and transfer to a bowl to cool slightly.

Cooking the Pancakes:

  1. Grab a large mixing bowl and add your flour, coconut milk, 1/2 cup water, pandan paste, egg and pinch of salt. Whip it together with a whisk, until the batter is quite thin like French crepes.
  2. Add a dash of vegetable oil to a medium saucepan on medium-high heat. Ladle in approximately 1/3 cup of pancake mix to the pan. Allow it to cook slowly on one side. Look for the pancake to turn a slightly darker shade of green all over – then you know it’s ready.
  3. Add a few spoonfuls of the coconut filling near the bottom of the pancake.

How to fold the pancakes:

  1. Similar to making rice paper rolls, start with the edge closest to you, lifting it up and over the coconut filling.
  2. Fold in each side, making sure they’re straight.
  3. Finally, roll the pancake up to the top of the plate. Repeat with the remaining mixture and serve!

Wandercook’s Tips

  • When you’re ready pop your coconut filling onto your pancakes – give it a mix through to make sure the sugar syrup isn’t all at the bottom.
  • Fill and roll the pancakes straight away to avoid them sticking or tearing after they cool down.
  • If your palm sugar is hard, pop it in microwave for short bursts on 10-20 secs at a time to soften. Then try chopping/grating it again.

FAQs

My pancake is sticking, why?

Either your pan may not be non-stick enough, or you may need to use a little more oil.

Why is the dadar gulung tearing when I roll it?

The pancake may be too thick. Try adding more water to the batter, and make sure you spread the batter around the pan. You may also need to cook the pancake for longer – watch it carefully until it’s turned completely darker green on top. Then you know it’s cooked through.

What coconut should I use?

You can use fresh, dried or even frozen coconut. Shredded, grated or desiccated works best.

Variations & Substitutes

  • There’s a chocolate and banana version of this recipe called ‘Coklat Pisang Dadar Gulung’. Use banana instead of coconut filling, and flavour the pancake with chocolate or cocoa instead of pandan!
  • While gula merah (brown sugar) is traditionally used in Indonesia, you can also use other varieties such as gula melaka, gula jawa, coconut sugar or palm sugar.
  • Add a stick of cinnamon to the coconut filling while cooking for additional flavour. Take it out when you remove the pandan leaves.

Ready to make more Asian desserts? Try these next:

★ Did you make this recipe? Please leave a star rating below!

Bright green dadar gulung on a white plate with strawberry.

Dadar Gulung – Indonesian Coconut Pancakes

Dadar gulung are a popular street food snack in Indonesia. Pandan-flavoured thin pancakes are filled with sweetened shredded coconut for the perfect treat.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Cake, Dessert, Snack
Cuisine: Indonesian
Servings: 10 Pancakes
Calories: 239kcal
Author: Wandercooks
Cost: $5

Equipment

Ingredients

Filling

  • 120 g shredded coconut dried (2 cups)
  • 150 g palm sugar chopped or grated, can use gula merah, gula melaka, coconut sugar or brown sugar (1 cup)
  • 125 ml water (1/2 cup)
  • 2 pandan leaves knotted, or 1-2 drops of pandan flavouring

Pancakes

Instructions

Filling

  • In a medium saucepan, place shredded coconut, palm sugar, 1/2 cup water and knotted pandan leaves. Cook filling over low to medium heat. Keep mixing, until all the palm sugar has melted and the coconut turns a beautiful golden brown. This should take around 5 – 10 minutes. Transfer to a bowl to cool slightly.

Pancakes

  • Grab a large mixing bowl and add your flour, coconut milk, 1/2 cup water, pandan paste, egg and pinch of salt. Whip it together with a whisk, until the batter is quite thin like French crepes.
  • Add a dash of vegetable oil to a medium saucepan on medium-high heat. Wipe it around using a paper towel to coat the whole surface and set aside on a plate to re-oil for the next pancake.
  • Ladle in approximately 1/3 cup of pancake mix to the pan. Pick the pan up and swirl the mixture in a circular motion to thin it out and coat the bottom of the pan. Allow it to cook slowly on one side. Look for the pancake to turn a slightly darker shade of green all over – then you know it's ready. Give it a shake or two in the pan to make sure it's not stuck, before sliding it onto a plate ready to roll!
  • Add a few spoonfuls of the coconut filling near the bottom of the pancake. Now it's time to fold! Start with the edge closest to you, lifting it up and over the coconut filling. Next, fold in each side, making sure they’re straight, before rolling the pancake up to the top of the plate. Watch our video for a step-by-step guide for this.
  • Serve up straight away with ice-cream, cream and strawberries – or just eat them by themselves. Can be stored in the fridge for a day or two, but best eaten fresh.

Video

Notes

To get this just right:
  • When you’re ready pop your coconut filling onto your pancakes – give it a mix through to make sure the sugar syrup isn’t all at the bottom.
  • Fill and roll the pancakes straight away to avoid them sticking or tearing after they cool down.
  • Add a stick of cinnamon to the coconut filling while cooking for additional flavour. Take it out when you remove the pandan leaves.
  • Coconut: You can use fresh, dried or even frozen coconut. Shredded, grated or desiccated works best.
  • Palm Sugar: You can use gula melaka, gula jawa, gula merah, coconut sugar, palm sugar or brown sugar in a pinch.

Nutrition

Calories: 239kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 190mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Dadar Gulung - Indonesian Coconut Pancakes

1 Comment

  • Reply
    Anonymous
    07/08/2020 at 3:11 pm

    5 stars
    It looks delicious I loved it Thanks for sharing I will try it at home

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