KUE DADAR GULUNG RECIPE ( PANDAN CREPE WITH COCONUT FILLING)

A fragrant pandan crepe with coconut palm sugar filling. This is Kue Dadar Gulung , also known as Kue Dadar. So simple to make and so delicious. If you want something different for your tea time or dessert after meal, this is definitely something worth to try. I hope you enjoy this recipe!

Ingredients

For the crepes :

8 pandan leaves

375 ml of water

couple drops of green food coloring

200 grams all purpose flour

1/2 tsp salt

 1  egg

80 grams coconut cream

For the coconut filling :

150 grams shredded coconut

100 grams palm sugar

3/4 cup of water

1 pandan leaf

1/2 tsp salt

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Crepe Batter

• Wash the 8 pandan leaves and cut them into pieces, put it in the blender with the water, and blend it for few minutes, Then strain. Measure it to know if you get 375 ml of liquid. Add few couple drops of green food coloring  and stir until it dissolves.
• Combine the flour with salt with a whisk.
• Combine the pandan juice, egg, and coconut milk together with a whisk
• Combine the wet and dry ingredients together, whisk until smooth, then strain.
• Set aside to rest while making the filling.
  

Step 2, Coconut Filling

• Shave the palm sugar
• On a low heat, put the water, palm sugar and pandan leaf, cook just until the sugar dissolves. Strain and set aside
  
• On another pan put the shredded coconut, and strain the sugar mixture over it, put in the pandan leaf, and cook in low heat until you don't see excess liquid in the pan anymore, and the coconut turns softer.
• Transfer to a bowl and let cool.
  

Step 3, Cooking the Crepes

• Heat the pan on medium heat, and lightly grease with oil.
• Pour about 1/2 cup of the batter and swirl at the same time, then shake the pan a little bit to coat the pan perfectly.
• Wait until you see the color completely changes, then flip, wait for 3-4 seconds, then transfer to a plate.

Step 4, Assemble

• Place the crepe on a plate, then put a spoonful of coconut filling.
  
• Fold the sides over the filling, and then roll.
  
• Repeat with the remaining crepes and filling.
• Plate them and ready to serve.
  

Notes :

• If you use the pandan paste, just put 1/2 tsp of it into 375 ml of water, and stir until the paste dissolves.
• If you can't find palm sugar, you can use regular brown sugar.
• I used coconut cream that has creamy consistency, not coconut milk.
  
• You can use store bought desiccated coconut, but add a little bit more water to cook.
• You can use vanilla essence instead of pandan leaf for the coconut filling.