What is Kue Dadar Gulung?
Kue dadar gulung is a popular traditional nyonya kue (traditional snack). It has the appearance of a rolled panecake, hence the name is dadar gulung, which mean rolled omelette. You can also hear people call this an Indonesian Coconut Pancake. The skin of the crepe is made with flour, tapioca flour, coconut milk, egg (optional), and pandan leaves. The coconut filling is basically grated coconut and palm sugar. If you like caramel like taste, use palm sugar but if you don’t like the caramel-y taste, you can mix it instead with granulated sugar.
Substitution
Palm sugar: You can substitute palm sugar with brown sugar or coconut palm sugar. Be careful to differentiate between palm sugar versus coconut palm sugar when you go shopping. Palm sugar is a darker brown color and has a fragrant smoky aroma while coconut palm sugar or coconut sugar has a softer brown caramel color. You can order traditional Indonesian palm sugar from Amazon. You can also substitute palm sugar with granulated sugar. With palm sugar, it will add some caramel taste to the grated coconut.
Coconut milk: You can definitely replace coconut milk with water but the crepes won’t taste as rich!
Tapioca flour: You can omit it if you can’t find it, but it should be found in your local Asian store. Tapioca flour will make the crepes softer and fluffier.
Coconut (Grated): Coconut filling will taste better when you use fresh, grated coconut but if you can’t find it, you can buy frozen, grated coconut from your Asian store. Just make sure to thaw it!
Pandan juice: If you are not able to find pandan leaves in your local Asian store, you can substitute it with this pandan flavoring extract from Amazon. This is the most commonly used pandan extract in Indonesia.
Tips
- I made this recipe with eggs but you can definitely make this recipe completely vegan/vegetarian friendly by omitting the egg.
- Traditional kue dadar has ‘rough’ or ‘porous’ texture on the surface. To ensure you can make this dessert with porous skin, brush your nonstick pan with vegetable oil and make sure that your stove is on medium heat. If the heat is to high, you will brown your crepes.
- I use 8-inch non stick pan because it’s light and easier for me to evenly swirl the batter.
How to roll the crepes
Place the coconut filling in the lower edge of the crepe 
Fold upwards 
Fold the left and right side 
Roll the bottom layer up 
Voila!
Kue Dadar Gulung – Indonesian Crepes with Coconut Filling
Course: DessertCuisine: IndonesianDifficulty: Easy15
servings5
minutes20
minutesEasy rolled traditional Indonesian crepes filled with sweet coconut filling. Perfect with your afternoon tea or coffee.
Ingredients
1 cup all purpose flour
1 tbsp tapioca flour
1 egg
1 cup coconut milk
1 cup water
1/4 tsp salt
1/2 tsp baking powder
1 tsp Pandan paste or pandan juice
Directions
- Coconut filling
- It’s best to make the filling a day before or let it cool completely before you wrap the dadar gulung with the coconut filling. Instructions can be find here.
- Pandan Juice
- Cut the pandan leaves into 1-inch squares. Add the cut leaves and water and coconut milk into a blender and blend for up to 1 minute until no big chunks remain.
- Using a cheesecloth or a fine sieve, sieve the mixture. Set aside.
- Crepes
- Combine and stir all dry ingredients (flour, salt and baking powder) in a bowl. Make a well in the center of the flour and pour the egg.
- Break the eggs with fork or spatula and slowly incorporate the flour from the side and gradually add the pandan juice mixture / pandan paste. Mix until everything is smooth and combined. The batter should be slightly thinner than heavy cream, if it’s too thick, you can add a little bit of water until you reach your desired consistency. Strain/Sieve the batter to ensure there is no lumps.
- Brush your non-stick pan with vegetable oil and heat it to medium heat.
- Pour 1/4 cup of the batter in to the pan and quickly swirl the batter to evenly coat the pan. Cook for approximately 45 seconds to a minute or until the batter no longer sticks and the top of the batter is cooked. You do not need to flip the crepes! Just let it cool and set aside.
- Continue to make the crepes until you run out of the batter. Make sure to stir the batter each time before you pour it into the pan.
- Wrapping the crepes
- Place 1 tbsp of filling into the lower half of the crepe. Fold the bottom and then fold in from the right and left side. Then roll it upward until it looks like a cylinder shape. Repeat with the rest of crepes and filling. Please see tips above for images on how to wrap the crepes.
Notes
- Crepes can be stored in the fridge for up to 3 days.
