Dadar Gulung Recipe | Pandan Coconut Crepes from Bali

Dadar gulung are bright green crepes made with pandan juice, filled with sweet grated coconut cooked in palm sugar. A beloved Balinese sweet.

Dadar gulung are the Balinese answer to crepes - thin, bright green pancakes made with pandan juice, rolled around a filling of sweet grated coconut cooked in palm sugar. They are a common market snack, temple offering, and after-dinner treat.

The green color comes entirely from pandan leaves, which also add a distinctive vanilla-like aroma. The crepe batter is simple: rice flour, all-purpose flour, eggs, pandan juice, coconut milk, and a pinch of salt. The key is making the batter thin enough for delicate crepes.

The filling is where the magic happens. Fresh grated coconut is cooked slowly with palm sugar (gula jawa or gula merah) and a pandan leaf until the sugar melts, caramelizes slightly, and coats every strand of coconut. The filling should be sweet, moist, and aromatic.

Filling recipe: Cook 200g freshly grated coconut with 100g chopped palm sugar and 1 pandan leaf over medium-low heat, stirring constantly, for 10-15 minutes until the sugar is fully absorbed and the coconut is golden. Let cool slightly before filling.

Crepe recipe: Blend 100g rice flour, 50g all-purpose flour, 1 egg, 200ml coconut milk, 100ml pandan juice, and a pinch of salt. Cook thin crepes in a non-stick pan. Place a spoonful of filling along one edge and roll up tightly. Serve at room temperature.