I Made the Famous Indonesian Coconut Pancakes in Bali | Dadar Gulung Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories while maintaining moisture.

grated coconut

🥗Healthier: shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is more accessible and less expensive.

Combine 130g palm sugar, 1 tablespoon granulated sugar, a pinch of salt, and 50ml water in a pot.

Heat the mixture over low/medium heat, stirring until the sugars dissolve and the mixture thickens.

Add pandan leaves (if using).

Remove from heat, discard pandan leaves, and let the filling cool.

In a bowl, whisk together 250g all-purpose flour, 1/4 teaspoon salt, 1-2 tablespoons cooking oil, 500ml water, and 65ml coconut milk.

Beat an egg and add it into the mixture.

Add 1/4 teaspoon pandan extract and mix until the batter is smooth.

Heat a non-stick pan over low heat and lightly grease it with oil.

Pour a ladle of the batter onto the pan, swirling to create a thin, even layer.

Cook until the edges lift and the color darkens, then flip and cook the other side.

Repeat until all the batter is used.

Spoon a portion of the filling onto one edge of a pancake.

Roll the pancake tightly around the filling by flipping the filled side first and then the 2 other sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens