Dadar Gulung (pandan coconut pancakes)
Thin green pandan crepes rolled around a sticky palm sugar and coconut filling, a favourite teatime sweet.
- Time50 min
- LevelMedium
- Costabout £0.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 481kcal
- 55.4gcarbs
- 29gof which sugars
- 27.2gfat
- 20.9gsaturates
- 6.9gprotein
- 4.3gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, egg, coconut milk, water, pandan extract and salt in a bowl until smooth. Rest the batter for 15 minutes.
15 min - 2
Meanwhile, put the sugar, filling water and pinch of salt in a pan over a medium heat and stir until the sugar melts. Add the coconut and cook for 5 minutes, stirring, until moist, sticky and no longer wet. Let it cool.
5 min - 3
Brush a non stick frying pan lightly with oil and heat over a medium heat. Pour in a small ladle of batter and swirl to make a thin crepe about 18 cm wide.
- 4
Cook for 1 minute until set and the edges lift, then slide out onto a plate without turning. Repeat with the rest, making about 10 crepes.
- 5
Spoon 2 tablespoons of filling along the lower third of each crepe. Fold in the sides and roll up tightly like a spring roll.
- 6
Serve at room temperature, three each, with a hot drink.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
