If you’ve ever wandered through the vibrant streets of Indonesia or peeked into a local bakery, chances are you’ve spotted dadar gulung pandan coconut crepes. These soft, green crepes are wrapped around a sweet coconut filling, creating a dessert that is light, fragrant, and endlessly satisfying.
Today, I’m taking you on a delicious journey to make this classic Indonesian pandan dessert in your own kitchen. Whether you’re after a fun breakfast, a midday snack, or a sweet treat for your loved ones, this recipe delivers every time.
What is Dadar Gulung Pandan Coconut Crepes?
Dadar gulung literally translates to “rolled pancake” in Indonesian. Unlike the fluffy western pancakes we’re used to, these are thin, tender, and colored naturally with pandan leaf extract.
Inside, they hide a sweet mixture of grated coconut, palm sugar, and a hint of salt—a balance that gives you a burst of flavor in every bite.
This is more than just a dessert; it’s a cultural experience. You get the pandan taste, the soft chew of coconut, and the subtle sweetness of palm sugar—all rolled into a petite, elegant treat.
Many home bakers think it’s tricky, but with the right technique, these Indonesian coconut pancakes are surprisingly simple to make.
Ingredients You’ll Need
Before you start, gather these essentials:
For the Crepes:
- 1 cup all-purpose flour
- 1 ½ cups coconut milk
- 2 eggs
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp pandan juice or 1 tsp pandan paste (for that signature green color)
- 1 tsp vegetable oil
For the Filling (Pandan Kaya Coconut):
- 1 ½ cups grated coconut (fresh or desiccated)
- ½ cup palm sugar, grated
- ¼ tsp salt
- 1 tbsp pandan juice
Optional Garnish:
- Toasted coconut
- Extra palm sugar drizzle
Step-by-Step Instructions
Step 1: Prepare the Pandan Kaya Filling
- In a saucepan over low heat, combine the grated coconut and palm sugar.
- Add pandan juice and salt. Stir continuously.
- Cook for about 5–7 minutes until the sugar dissolves and the mixture thickens slightly.
- Set aside to cool.
The filling should be moist but not runny. This green pandan kaya dessert filling is what gives dadar gulung its irresistible charm.
Step 2: Make the Crepe Batter
- In a mixing bowl, whisk together flour, coconut milk, sugar, salt, and eggs until smooth.
- Add pandan juice for color and aroma.
- Let the batter rest for 10 minutes.
Resting helps the flour absorb liquid, giving you tender pandan coconut pancakes that won’t tear when rolled.
Step 3: Cook the Crepes
- Heat a non-stick pan over medium-low heat.
- Lightly grease with oil.
- Pour a small ladle of batter, swirling to cover the pan thinly.
- Cook for 1–2 minutes until the edges lift easily, then flip briefly for 30 seconds.
Remember, these are thin crepes. Patience is key. A few imperfect ones at first? Don’t worry—you’ll get the hang of it.
Step 4: Assemble the Dadar Gulung
- Spoon 1–2 tablespoons of pandan coconut filling onto one edge of the crepe.
- Fold the sides inward, then roll tightly like a burrito.
- Repeat with remaining crepes and filling.
And just like that, you’ve got elegant, soft pandan kaya rolls ready to enjoy.
Tips for Perfect Dadar Gulung
- Use fresh pandan juice for the most vibrant color and flavor.
- Don’t overfill; too much coconut makes rolling messy.
- Cook crepes over medium-low heat; high heat burns them before they’re cooked through.
- Serve slightly warm or at room temperature—never cold, as the crepes stiffen.
Variations to Try
- Swap palm sugar with brown sugar if unavailable.
- Mix in chopped nuts or chocolate for a modern twist.
- Make mini bite-sized rolls for parties or afternoon tea.
Serving Suggestions
- Pair these with Buko Pandan Samalamig for a refreshing treat.
- Add a dollop of coconut milk agar-agar for a soft, jiggly dessert experience.
- Perfect alongside a cup of tea or coffee.
Why You’ll Love This Recipe
Dadar gulung pandan coconut crepes are versatile, visually stunning, and full of flavor. They’re not overly sweet, making them great for breakfast, dessert, or a snack. And the process is actually relaxing once you get into the rhythm of rolling crepes and stirring coconut filling.
They are part of a long tradition of Indonesian desserts, from pandan coconut kuih lapis to Indonesian pandan chiffon cake, showing the incredible variety of Indonesian pandan cakes and sweets.
Dadar Gulung Pandan Coconut Crepes
Ingredients
Method
- Combine grated coconut, palm sugar, pandan juice, and salt in a small saucepan.
- Cook over low heat, stirring constantly, until the sugar melts and the mixture thickens slightly.
- Set aside to cool.
- Prepare the Crepe Batter:
- Whisk together flour, coconut milk, eggs, sugar, salt, and pandan juice in a bowl until smooth.
- Let batter rest for 10 minutes.
- Heat a non-stick pan over medium-low heat and lightly grease with oil.
- Pour a small ladle of batter into the pan, swirling to make a thin crepe.
- Cook 1–2 minutes until edges lift, flip for 30 seconds, then remove.
- Spoon 1–2 tablespoons of pandan coconut filling onto one side of the crepe.
- Fold the sides and roll tightly.
- Repeat with remaining crepes.
- Optional: sprinkle toasted coconut or drizzle a little palm sugar.
- Serve slightly warm or at room temperature.
Notes
- Fresh pandan juice gives the best flavor and color.
- Don’t overfill the crepes; it makes rolling easier.
- Best eaten the same day. Reheat gently before serving if refrigerated.
- These crepes are versatile—you can add chocolate or nuts to the filling for variation.
FAQ: Dadar Gulung Pandan Coconut Crepes
Q: Can I use frozen grated coconut?
A: Yes! Make sure to thaw it first and squeeze out excess water for the filling.
Q: What if I don’t have pandan juice?
A: You can use pandan paste or vanilla extract with a bit of green food coloring, but fresh juice gives the best aroma.
Q: How long do these last?
A: Best enjoyed the same day, but they can be refrigerated for 1–2 days. Warm them slightly before serving.
Q: Can I make these gluten-free?
A: Yes! Substitute all-purpose flour with a gluten-free flour blend. Texture may be slightly different but still delicious.
Q: Any tips for kids to help?
A: Let them scoop filling and roll the crepes. It’s messy but fun and educational!
