Fragrant pandan-green crepes rolled around a warm, sweet coconut and palm sugar filling β a classic Javanese kuih.
Dadar gulung are among the most elegant of Indonesia's traditional kue pasar (market sweets): thin crepes tinted vivid green from fresh pandan juice, wrapped tightly around a filling of freshly grated coconut cooked with gula Jawa (Javanese palm sugar) and a whisper of salt. The name literally means 'rolled pancake,' and the technique is deceptively straightforward β yet getting the pandan color deep enough, the filling dry enough to prevent sogginess, and the crepe thin enough to roll without cracking requires practice. Dadar gulung are tied to Javanese ceremony and daily market life alike, sold in woven bamboo baskets alongside onde-onde and klepon. The flavor is tropical and aromatic: the grassy sweetness of pandan, the caramel depth of palm sugar, and the milky richness of fresh coconut combine into something that tastes entirely of the Indonesian archipelago.
Serves 5
Blend pandan leaves with 100ml water, strain through fine cloth, squeezing to extract maximum green juice. Whisk flour, eggs, coconut milk, pandan juice, salt, and oil into a smooth, thin batter. Rest 15 minutes.
Fresh pandan juice gives a vivid green; extract from pandan paste produces a slightly more muted color but is easier to source.
Combine grated coconut, gula Jawa, pandan leaf, water, and salt in a small saucepan over medium-low heat. Stir continuously for 8β10 minutes until the palm sugar melts fully and the mixture is fragrant and slightly dry. Remove pandan leaf. Cool.
Heat a non-stick 20 cm pan over medium heat, very lightly greased with a folded paper towel dipped in oil. Pour 3 tablespoons of batter and swirl to cover the pan. Cook 1.5 minutes until set and the edges begin to lift. Do not flip.
Lay the crepe cooked-side up. Place 2 tablespoons of coconut filling across the lower third. Fold both sides inward over the filling, then roll up from the bottom into a tight cylinder.
Continue until all batter and filling are used β you should get approximately 10 rolls. Stack loosely on a plate lined with pandan leaves for presentation.
Fresh grated coconut is non-negotiable for the filling texture β desiccated coconut rehydrated in water becomes mealy and dull.
The filling must be cooked until nearly dry; a wet filling soaks the crepe within minutes of rolling.
If the batter has large bubbles when you pour, let it rest longer or strain through a fine sieve.
Chocolate pandan version: add 1 tablespoon cocoa to half the batter for a marbled crepe.
Kaya filling: substitute coconut jam (kaya) for the palm sugar coconut filling.
Gluten-free: replace all-purpose flour with rice flour β the crepes will be slightly more fragile but still rollable.
Best eaten the day they're made. Store loosely covered at room temperature up to 6 hours. Refrigerate up to 1 day and steam briefly to soften the crepe before eating β do not microwave as they become rubbery.
Dadar gulung belongs to the extended family of Peranakan kuih that fuse Javanese and Chinese kueh traditions. Pandan β pandanus amaryllifolius β has flavored Indonesian and Malay sweets for centuries and is documented in 15th-century Javanese court manuscripts. The rolled crepe format closely parallels Chinese spring roll technique, reflecting centuries of culinary exchange in Java's port cities.
Yes β use 0.5 teaspoon of pandan extract or paste diluted in 100ml water. The color will be slightly more vibrant but the grassy freshness is less pronounced.
Look for it in Southeast Asian grocery stores labeled 'palm sugar,' 'coconut sugar block,' or 'gula merah.' Choose the dark brown, firm block type rather than granulated coconut sugar for the most authentic flavor.
The crepe is either too thick (add more coconut milk to thin the batter) or overcooked (remove from heat as soon as the top is set). A slightly underdone crepe is more flexible.
Per serving (120g / 4.2 oz) Β· 5 servings total
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