Dadar Gulung

Ingredients

• 200 g freshly grated coconut
• 120 g palm sugar (gula jawa)
• 60 ml water
• 1 pandan leaf, for the filling
• 1 pinch salt, for the filling
• 150 g plain flour
• 1 egg
• 0.25 tsp salt, for the batter
• 400 ml coconut milk
• 0.5 tsp pandan paste, or 3 tbsp fresh pandan extract
• 2 tbsp vegetable oil, for the pan

Before you cook

• Chop the palm sugar into small shards so it melts evenly.
• Tie the pandan leaf for the filling into a knot.
• Have a plate ready for cooling the filling and a second plate for stacking the crepes.

Steps

1. Put the grated coconut, palm sugar, water, pandan knot and pinch of salt into a frying pan.
2. Cook over medium-low heat for 8 to 10 minutes, stirring constantly, until the sugar has melted and coats every strand.
3. Keep cooking until the mixture looks glossy and holds its shape when pushed into a mound, then take it off the heat.
4. Spread the filling out on a plate to cool and discard the pandan knot.
5. Whisk the plain flour, egg, quarter teaspoon of salt and coconut milk in a bowl until completely smooth.
6. Whisk in the pandan paste until the batter is an even pale green.
7. Pass the batter through a sieve into a jug and leave it to rest for 15 minutes.
8. Wipe an 18 cm non-stick pan with a little oil on kitchen paper and set it over medium-low heat.
9. Pour in a small ladle of batter, about 50 ml, and swirl the pan quickly to coat the base in a thin even round.
10. Cook for 60 to 90 seconds, until the surface looks dry and the edges peel away on their own.
11. Slide the crepe out onto a plate without flipping it, so the underside stays smooth and green.
12. Repeat with the rest of the batter to make about ten crepes, wiping the pan with oil between each one.
13. Spoon a heaped tablespoon of coconut filling in a line across the lower third of a crepe.
14. Fold the two sides in over the filling, then roll the crepe up from the bottom into a neat log.
15. Fill and roll the rest of the crepes the same way and serve them at room temperature.