Balinese Coconut Pancake (Dadar Gulung)
The pancakes are made in the very thin crepe style, and then stuffed with a sweet caramel flavoured coconut mixture. The coconut filling is also cooked with a little piece of pandan leaf which continues the flavour profile through crepe.
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Sweet Crêpe Batter
- 3 eggs
- 250 g flour
- 1 dl beer or sparkling water
- 4 dl warm milk
- 3 tbsp coconut oil
- 1/2 tsp vanilla sugar
- pinch of salt
- coconut oil for frying
- 250g finely grated coconut (desiccated coconut will suffice if you can’t get fresh coconut and grate it)
- 150g palm (coconut) sugar
- 100 ml water
- 2 tablespoons cinnamon
- pinch of salt
- pandan leaves (optional)
- Heat the milk to warm. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the milk until batter becomes uniform in texture.
- Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer (or sparkling water), until just evenly incorporated (don't overmix).
- Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.
- Using a pastry brush dipped in coconut oil, lightly grease the entire surface of a crêpe pan or nonstick skillet pan and place over medium heat.
- Pour about 1/4 to 1/3 cup batter onto a hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.
- To make the filling combine the coconut, sugar, salt, cinnamon and water in a pot on the stove. Add torn up pandan leaves to the mixture if you have.
- Mix continuously on a medium heat for about 5 minutes, or until water has evaporated and the mixture is moist (not dry).
- Do not let the mixture burn.
- Remove from heat and remove the pandan leaves. Set aside.
- Put about a tablespoon of the filling in the middle of the pancake and spread it a little with the back of the spoon. Flip the bottom of the pancake over the mixture before folding each side of the pancake in like a tortilla. Continue to roll it.
- Enjoy with some lime squeezed over the pancake, or even better, a scoop of ice cream!
Petra Kavšek The Foodie http://www.petrakavsek.com/