Ingredients

For the Crepes:

• 150g all-purpose flour
• 250ml coconut milk
• 1 egg
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• Green food coloring (optional, for traditional look)
• 1 tbsp melted butter (for greasing the pan)

For the Coconut Filling:

• 100g grated coconut (fresh or desiccated)
• 50g palm sugar or brown sugar
• 2 tbsp water
• 1 pandan leaf (optional, for aroma)
• Pinch of salt

Instructions

Preparing the Coconut Filling:

1. In a small saucepan, combine palm sugar, water, and pandan leaf (if using). Cook over low heat until the sugar dissolves.
2. Add the grated coconut and a pinch of salt. Stir well and cook for 3–5 minutes until the mixture thickens.
3. Remove from heat and discard the pandan leaf. Let the filling cool before using.

Making the Crepes:

1. In a mixing bowl, whisk together flour, salt, and sugar.
2. Add the egg, coconut milk, and vanilla extract. Mix until smooth. If using green food coloring, add a few drops and stir well.
3. Heat a non-stick pan over medium heat and lightly grease it with melted butter.
4. Pour a ladle of batter into the pan and swirl to form a thin, even crepe. Cook for about 1–2 minutes until the edges lift easily.
5. Flip the crepe and cook for another 30 seconds, then transfer to a plate.
6. Repeat until all the batter is used.

Assembling Dadar Gulung:

1. Place a spoonful of coconut filling in the center of a crepe.
2. Fold the sides inward, then roll it up tightly like a spring roll.
3. Repeat for all crepes and serve immediately or at room temperature.

Tips

For a more authentic flavor, use fresh coconut instead of desiccated coconut. Adjust the sweetness of the filling to your preference. If pandan leaf is unavailable, substitute with a drop of pandan essence or omit it entirely.