Recipe
Dessert with a difference: Rolled coconut pandan pancakes
Delicately scented with pandan and filled with gooey coconut, these rolled pancakes are as beautiful as they are satisfying.
By Yang Liu
Dadar gulung is a traditional Indonesian rolled pancake with a filling of grated coconut and coconut (palm) sugar. ‘Dadar’ means ‘pancake’ or ‘omelette’ and ‘gulung’ means ‘to roll’. It is also popular in Malaysia, Brunei and Singapore.
Pandan leaves give the pancake a bright green colour and a distinct aroma. The batter is usually made with eggs, which I have omitted for the vegan version. The soft, chewy texture of the pancake and the rich sweetness of the filling make a very satisfying combination, and it is convenient to take away as a snack or dessert.
PREPARATION TIME 45 minutes
COOKING TIME 20 minutes
MAKES 8
Ingredients for rolled coconut pandan pancakes
400 ml (13½ fl oz) coconut milk
6 pandan leaves, roughly chopped
150 g (5½ oz) plain (all-purpose) wheat flour
2 tablespoons cornflour (cornstarch)
150 g (5½ oz) fresh coconut flesh, grated
150 g (5½ oz) coconut (palm) sugar
¾ teaspoon salt
How to make rolled coconut pandan pancakes
Combine the coconut milk and 4 of the pandan leaves in a food processor and mix until very smooth. In a big bowl, mix the wheat flour, cornflour, coconut milk mixture and one-quarter of a teaspoon of the salt. Strain the batter through a sieve to make sure there are no lumps. Set aside to rest for 30 minutes.
Cut the remaining 2 pandan leaves into thin strips. Mix the grated coconut, coconut sugar, pandan leaf strips and remaining half-teaspoon of salt in a saucepan over low heat. Cook, stirring so that it does not burn, until the sugar is dissolved. Add 60 ml
(2 fl oz/¼ cup) of water and keep stirring until all the liquid has been absorbed and the mixture is golden brown. Leave for a few minutes to cool slightly.
Heat a non-stick frying pan (preferably with a diameter of around 20 cm/8 in) over low heat. Ladle about one-third of a cup of batter into the pan and spread it evenly over the base. Cook for 2–3 minutes, until the pancake is set and has turned slightly darker green, then remove from the pan and set aside.
Repeat with remaining batter to make 8 pancakes. Place a few spoonfuls of the filling in each pancake and roll up as you would a burrito.
This is an edited extract from Vegan Asian Street Food by Yang Liu, published by Hardie Grant Books. Available in stores from the 24th of November. Photography by Katharina Pinczolits.
Bake these with love: