Dadar gulung, also known as Indonesian coconut crepes, is a beloved street food dessert in Indonesia. These delicate crepes, filled with a sweet coconut and palm sugar filling, are as pleasing to the eye as they are to the palate. If you’re looking for a unique and flavorful dessert to impress your family and friends, look no further! This recipe will guide you through each step, ensuring your dadar gulung turns out soft, flavorful, and absolutely irresistible.
Ingredients You’ll Need
For the crepes:
- 1 cup all-purpose flour
- 1 tablespoon rice flour (for a chewier texture, optional)
- 1 large egg
- 1 1/4 cup coconut milk
- 1/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Green food coloring (optional, for a vibrant green hue)
For the filling:
- 1 cup grated coconut (freshly grated is best)
- 1/2 cup palm sugar (or brown sugar)
- 1/4 cup water
- 1 pandan leaf (or 1/2 teaspoon vanilla extract)
Tools You’ll Need
- Two non-stick skillets (8-inch is ideal)
- Whisk
- Ladle
- Spatula
- Small saucepan
Dadar Gulung Batter
Let’s Make Dadar Gulung!
1. Prepare the Coconut Filling
- In a small saucepan, combine the grated coconut, palm sugar, water, and pandan leaf.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens (about 5-7 minutes).
- Remove from heat and discard the pandan leaf. Set aside to cool.
Tip: Freshly grated coconut makes a significant difference in taste. If you can find it, it’s worth the extra effort!
2. Make the Crepe Batter
- In a large bowl, whisk together the flour, rice flour (if using), egg, and salt.
- Gradually whisk in the coconut milk and water until the batter is smooth and lump-free.
- Stir in the melted butter.
- If desired, add a few drops of green food coloring for a vibrant green color.
Tip: For a smoother batter, let it rest for 15-20 minutes before cooking.
3. Cook the Crepes
- Heat a non-stick skillet over medium heat. Lightly grease with oil.
- Pour a ladleful of batter onto the hot skillet, swirling it quickly to create a thin, even crepe.
- Cook for about 1-2 minutes, or until the edges start to lift and the surface looks set.
- Do not flip! Dadar gulung crepes are only cooked on one side.
- Remove the crepe from the skillet and stack on a plate. Repeat with the remaining batter.
Tip: The first crepe might be a test run. Adjust the heat as needed to prevent burning.
4. Assemble the Dadar Gulung
- Place a crepe on a flat surface with the cooked side facing down.
- Add a spoonful of the cooled coconut filling onto the center of the crepe.
- Fold the sides of the crepe towards the center, then fold the bottom edge over the filling.
- Continue rolling tightly to form a cigar shape.
Tip: Don’t overfill the crepes, as it will make them difficult to roll.
Assembling Dadar Gulung
Time to Enjoy!
Serve your dadar gulung immediately for the best taste and texture. You can enjoy them as is or garnish with a sprinkle of toasted sesame seeds or a drizzle of melted chocolate.
FAQs
Q: Can I use store-bought coconut flakes for the filling?
A: While fresh coconut is always recommended, you can use unsweetened shredded coconut flakes. Just make sure to simmer them in the palm sugar mixture for a bit longer to soften.
Q: My crepes are breaking when I roll them. What am I doing wrong?
A: Make sure your crepes are thin enough. Also, let the filling cool completely before assembling, as warm filling can make the crepes tear.
This recipe makes about 10-12 dadar gulung, depending on the size of your crepes. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Take Your Taste Buds on a Trip to Indonesia!
Making dadar gulung is easier than you think! With this detailed guide, you’ll be crafting these delightful Indonesian treats in no time. Don’t hesitate to experiment and add your own personal touch to this classic recipe.
We’d love to hear about your dadar gulung adventures! Share your experience and photos in the comments below. Happy cooking!
