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dadar gulung

Indonesian Coconut Pancake Rolls (Dadar Gulung)

Dadar Gulung is a classic Indonesian street snack and dessert. These soft, green pandan crêpes are filled with a sweet, fragrant mixture of grated coconut and palm sugar. They are Indonesia’s answer to sweet crêpes — chewy, aromatic, and naturally colored. Perfect for dessert or a unique treat to impress guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 Large Rolls
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Wrappers
  • 1 ½ cups all-purpose flour
  • 2 cups thin coconut milk santan encer – thin coconut milk, can substitute with diluted canned coconut milk
  • 2 large eggs
  • 4 tbsp sugar
  • ½ tsp salt
  • 1 ½ tsp pandan paste pasta pandan – available in Asian grocery stores; substitute with vanilla + green food coloring if unavailable
For the Filling (Coconut Unti)
  • 4 cups grated fresh coconut kelapa parut – use unsweetened shredded coconut, rehydrated in hot water, if fresh is unavailable
  • 8 oz palm sugar gula merah – Indonesian palm sugar; substitute with Thai palm sugar or dark brown sugar
  • 4 tbsp water
  • 3 pandan leaves knotted (daun pandan – for fragrance, optional; substitute with 1 tsp vanilla if unavailable)
  • ½ tsp salt

Instruction
 

Prepare the Filling (Unti Kelapa)
  1. In a small saucepan, combine palm sugar, water, pandan leaves, and salt. Heat until the sugar melts into a syrup.
  2. Add grated coconut and stir well. Cook over medium heat until the mixture is sticky and slightly dry, but still moist enough to shape. Remove pandan leaves. Let cool.
Make the Wrappers
  1. In a mixing bowl, whisk eggs, sugar, and salt until sugar dissolves.
  2. Add flour, then gradually whisk in the coconut milk until smooth and lump-free.
  3. Stir in pandan paste until the batter is light green and pourable.
  4. Heat a nonstick pan over medium heat and lightly brush with oil.
  5. Pour ¼ cup batter into the pan and swirl into a thin crêpe, about 8 inches (20 cm) in diameter.
  6. Cook until set (about 1–2 minutes), no need to flip. Transfer to a plate. Repeat until batter is finished.
Assemble the Rolls
  1. Place one wrapper on a clean surface. Add 3–4 tablespoons of coconut filling in the center.
  2. Fold in the sides, then roll tightly like a burrito or crêpe.
  3. Repeat with remaining wrappers and filling.
Serve
  1. Serve at room temperature as a snack or dessert.

Notes

  • Pandan Substitute: If pandan paste isn’t available, use vanilla extract + green food coloring. The flavor won’t be identical but still tasty.
  • Coconut Substitute: Fresh grated coconut (kelapa parut) gives the best texture. If unavailable, use unsweetened shredded coconut from American grocery stores. Rehydrate in hot water before cooking.
  • Palm Sugar Substitute: Indonesian palm sugar (gula merah) has a smoky, caramel-like flavor. If unavailable, substitute with Thai palm sugar or dark brown sugar.
  • Serving Style: Traditionally small (bite-sized), but for Western appetites, make larger rolls (8 inches/20 cm crêpes) for a satisfying dessert portion.