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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.
Course Cake, Dessert, Snack
Cuisine Indonesian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 Pancakes
Calories 239kcal
Cost $5



  • 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




  • 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.
    120 g shredded coconut, 150 g palm sugar, 125 ml water, 2 pandan leaves


  • 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.
    120 g plain flour / all purpose flour, 400 ml coconut milk, 1 tsp pandan flavouring, 1 egg, 1/2 tsp salt, 125 ml water
  • 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.
    vegetable oil
  • 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.


  • 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.


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