Coconut Pancakes Rolls (Dadar Gulung)

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Coconut pancake rolls/Dadar gulung is Traditional Indonesian snack that genuinely well-liked to most people in Indonesia, especially in Java. Dadar literally means “pancake” while Gulung means “rolls” (to roll).

A thin layer cake made of Pandan-flavored batter and then filled with the sweet grated coconut. The snacks are normally green color which comes from pandan leaves as it added as natural food coloring. The combination of the coconut milk and Pandan extract that hold in the batter are make the snacks extraordinary exotic!

Above all, we have so many different kind of traditional Indonesian snack which particularly called as Jajan Pasar. I made my effort and promise to my self-my family to always be presenting them as precious after the meal, as a companion to our tea/coffee or as our snacking ritual.

My husband and I both grew up with these delicious and beautiful traditional snacks. 
His most wanted sweet rolls that forever charming, he says, however I should keep them go on as our sweetie which absolutely would beautify our days.

Frankly, it isn’t hard at all to make it home, perhaps if you run short of time, you could make the filling of the coconut pancakes rolls ahead, so in the next day, it would easier for you to call up a work and presenting the snack to your loved one.

I flawlessly write up the recipe of my mother’s one, as you may notice that most parents or elderly would give you a completely different measurement, such a bit of this, a bit of that, just half from quarter, somehow not to make it too thick, that should be enough for you to hold the dough and some other unique quantity, roughly timing and funny tipsy. 
Well, strangely their food no doubt be the best flavor in the world, its magic!

As I only have thick coconut milk in hand so I just diluted with plain water to make specific light batter while my mother calls for only a thin coconut milk for the batter.

 

Coconut Pancakes Rolls (Dadar Gulung)

makes 13 pancakes

Ingredients

2/3 cup flour
1 whole egg

2/3 cup coconut milk (160ml)

½ cup warm water

½ tsp salt

1 ½ tablespoon vegetable oil

¼ cup pandan extract  

* see how to make homemade Pandan extract

Classic sweet coconut filling (Unti kelapa)

2 cups fresh grated coconut

½ cup shaved coconut sugar/palm sugar (gula merah), substitute brown sugar

5 tablespoons water

2 Pandan leaves, wracked and knotted

Good pinch of salt

Make the filing

Place the coconut sugar, pandan leaves and water in a pan over low heat,

cook until the sugar completely dissolves,

shimmer until the liquids starts to thicken and become syrupy.

Add grated coconut and salt, cook over low heat for about 10 minutes 

or until the coconut filling is thick and glossy. Set aside and cooled.

Sift the flour and salt into mixing bowl.

Make a well in the center and pour in the eggs, coconut milk and water.

Using a whisker or wooden spoon, gradually incorporated the flour into liquid,

*make sure making a smooth batter free of lumps

(strain out the batter if there any lumps using a sieve)

Add in pandan extract and oil, mix well until the batter perfectly colored

Allow the batter to stand for 15-20minutes.

To cook the pancakes

Heat a medium skillet or griddle over medium heat ( preferably a non-stick surface)

*Ensure that the skillet sufficiently hot.

Stir the batter, Use ¼ measurement cup as a ladle, pour the batter onto the skillet. 
Immediately swirl the skillet so that the batter covers the base completely with a thin layer. 
 Allow the batter to set and cook until lightly browned.
Flip the pancake and cook the other side for a few seconds.

Turn the pancake out onto a tray, repeat the process with the remaining batter.

Place a spoonful of the coconut filling in the center of each pancake, 
fold both sides towards the middle over the filling and roll the pancake up, 
neatly enclosing the coconut filling to form a little parcel.

Cook’s Note

If using dried coconut flakes for the filling, you will need to add more water.