Dadar Gulung — pandan crêpes wrapped around coconut-palm-sugar filling
Dadar gulung are emerald-green Indonesian crêpes — coloured by fresh pandan-leaf juice — wrapped around a sweet filling of grated coconut slowly cooked down with palm sugar (called unti kelapa). The name means "rolled pancake". They are one of the gentler members of the Indonesian kue basah family.
i. Origin & history
Dadar gulung sit at the crossroads of two traditions. The crêpe technique reflects long Dutch colonial influence in Indonesia (compare pannekoeken). The pandan colouring and coconut-palm-sugar filling are pure Malay archipelago.
They are eaten across Java, Sumatra and the Malay world, often as a mid-morning snack with strong tea, and are a fixture of Indonesian market stalls. The closely-related Malaysian kuih ketayap is essentially the same recipe under a different name.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 100 g plain flour
- 1 large egg
- 250 ml coconut milk
- 3 tbsp pandan juice
- 1 tbsp sugar
- ¼ tsp salt
- 1 tbsp neutral oil, plus more for the pan
- 150 g freshly grated coconut
- 100 g palm sugar, grated
- 2 tbsp water
- 1 pandan leaf, knotted
iii. Method
- For the filling: combine grated coconut, palm sugar, water, pandan leaf and a pinch of salt in a small pan. Cook over low heat, stirring, for 8-10 minutes until the mixture is glossy, sticky and the sugar has fully melted. Cool.
- Whisk flour, salt and sugar. Whisk in the egg, then gradually the coconut milk and pandan juice to a smooth, thin batter — looser than crêpe batter. Rest 15 minutes.
- Heat a small non-stick pan over medium flame. Brush with oil. Pour in 3 tbsp batter, swirl to coat the base in a thin lacy disc. Cook 60 seconds — the edges should lift cleanly. Slide onto a plate; the top will set without flipping.
- Place a tablespoon of filling along one edge of each crêpe. Fold in the sides, then roll up tightly into a tube. Serve at room temperature.
iv. Tips & common mistakes
- Real pandan juice. Bottled paste lacks the grassy top notes. Blanch 6-8 fresh leaves with 60 ml water; squeeze through muslin.
- Cool the filling. A warm unti filling makes the crêpe go soggy at the seam.
- Thin batter. Dadar gulung crêpes are very thin — almost lacy. If yours come out thick, loosen the batter further with coconut milk.
v. Variations
Some Sumatran versions tint the crêpes pink with hibiscus or yellow with turmeric for festival platters. Modern Jakarta cafés sometimes fold in chocolate or banana with the coconut filling. The Malaysian kuih ketayap is the direct cousin.
vi. Common questions
What is dadar gulung?
Dadar Gulung is pandan crêpes wrapped around coconut-palm-sugar filling, from indonesian & malaysian cuisine. The name means "rolled pancake"
Where is dadar gulung from?
Dadar Gulung is from the indonesian & malaysian dessert tradition; the recipe and history are detailed above.
How long does dadar gulung keep?
See the storage note in the Quick facts panel: 1 day at room temperature.