Dadar Gulung (Coconut Pancake Rolls)

Ingredients

• 1 cup all-purpose flour
• 1 cup coconut milk (canned)
• ½ teaspoon pandan extract or paste
• ¼ teaspoon salt
• ½ cup water
• 1.5 cups shredded coconut (fresh or frozen, unsweetened)
• ¾ cup palm sugar (or brown sugar)
• ⅛ teaspoon salt
• 1 tablespoon coconut oil or neutral oil

Instructions

1. 1

   Combine shredded coconut, palm sugar, and salt in a bowl. Mix until sugar dissolves slightly and mixture is moist. Set aside.

2. 2

   Whisk flour, coconut milk, pandan extract, and salt in a bowl until smooth—no lumps.

3. 3

   Slowly whisk in water until batter is thin and pourable, like crepes consistency.

4. 4

   Let batter rest 10 minutes at room temperature.

5. 5

   Heat an 8-inch nonstick skillet over medium-high. Lightly oil the surface, ~30 seconds.

6. 6

   Pour 1/4 cup batter into the center. Tilt skillet to spread into a thin, even round. You'll hear immediate sizzle.

7. 7

   Cook 60 seconds until bottom is light golden. Flip and cook the other side 30 seconds, until set but still tender.

8. 8

   Transfer pancake to a plate. Repeat with remaining batter, oiling the pan lightly between each. You should have 8 pancakes.

9. 9

   Place one pancake on a board. Spoon 3 tablespoons filling along the center, leaving 1-inch borders.

10. 10

    Fold the bottom edge over the filling. Roll tightly away from you, tucking in the sides as you go.

11. 11

    Repeat with remaining pancakes. Serve warm or at room temperature.

Tools you’ll need

• large mixing bowl
• whisk
• 8-inch nonstick skillet
• rubber spatula
• cutting board
• measuring cups and spoons

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