Kue Dadar Gulung (Pancake Roll)
Indonesians make the BEST pancakes I’ve ever had. Whether it’s basic pancakes topped with fresh bananas, or these special ones filled with coconut and palm sugar, you can never go wrong. I absolutely adored eating these any time of the day. Breakfast, Lunch, Dinner and snack in between! I had pancakes on my mind. This specific treat is the most traditional version of Indonesian pancakes. It uses the sufi leaf water as food colouring making the pancake a bright green colour. The pandan leaf is added to the filling for aroma.
Serves 2 people
Ingredients for Pancake
- 100 gr rice flour
- 100 ml coconut milk
- 1/2 litre suji leaf water
- 1 egg
- coconut oil
- salt
Ingredients for Filling
- 200 gr unsweetened grated coconut
- 100 ml palm sugar liquid
- 10 cm cinnamon stick
- 10 cm pandan leaf
Instructions
- Whisk eggs until blended add rice flour, salt, coconut milk, and water little by little so as to create a smooth creamy batter.
- Liquify palm sugar with water and add pandan leaves, cinnamon stick, grated coconut and stir until dry. Add a tiny bit of salt for contrast.
- Heat the pan over low heat and add 1/2 tablespoon of coconut oil. Add 1/2 cup of batter and spread over the pan until coated and flat. Flip it, making a thin crepe like pancake.
- After taking the pancake off of the heat it’s ready to roll. Add the grated coconut mixture to the centre of the pancake and roll it up.
- Serve with fresh fruit, caramelized sugar sauce, or eat on it’s own.
Note: for this recipe it calls for sufi leaf water. You can omit the suji leaf and add green food colouring if you want the pancake to be green or omit the green colour if it is not important. Do not omit the water though! For the pandan leaf in the filling, if not available can also be left out!