Recipes from our kitchen
Dadar Gulung
Pandan crepes filled with sweet coconut and palm sugar
Traditional Balinese sweet
Green pandan crepes with coconut filling
Dadar Gulung is a traditional Indonesian sweet made from soft green pandan crepes filled with grated coconut and palm sugar.
Fresh pandan leaves give the crepes their natural green colour and distinctive aroma, while the sweet coconut filling is slowly cooked until rich and glossy.
The name also describes how the dessert is prepared: “gulung” means “roll” in Indonesian.
It is a simple local dessert and one of the traditional sweets you may prepare during our cooking class at Oemah Tepi Sawah.
Pandan crepe
Ingredients
- • Wheat flour
- • Pandan leaves
- • Water
- • A pinch of salt
Coconut filling — Unti
- • Fresh grated coconut
- • Palm sugar
- • Pandan leaves
- • A pinch of salt
Step by step
How to make the pandan crepes
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1
Cut the pandan leaves into small pieces and blend them with water until the liquid turns green.
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2
Strain the mixture to obtain the fresh pandan juice.
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3
Return the pandan juice to the blender. Add the wheat flour and salt and blend until smooth. The batter should be thinner than normal pancake batter.
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4
Heat a 12 cm non-stick pan.
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5
Pour in one spoonful of batter and spread it evenly around the pan.
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6
Cook for about 2 minutes. There is no need to flip the crepe.
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7
Place the crepe on a plate and add the coconut filling.
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8
Fold and roll the crepe around the filling. “Gulung” means “roll” in Indonesian.
Sweet coconut filling
How to make Unti
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1
Put the palm sugar and a little water into a non-stick pan.
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2
Cook over low heat until the palm sugar melts.
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3
Add the grated coconut, pandan leaves and salt.
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4
Stir gently for about 30 minutes, until the coconut filling looks shiny.
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5
Let the filling cool before placing it inside the pandan crepes.
Unti
Sweet coconut and palm sugar
Unti is the sweet coconut filling inside Dadar Gulung. Fresh grated coconut is slowly cooked with palm sugar and pandan until it becomes fragrant, glossy and rich. It pairs perfectly with the soft pandan crepe.
Dewi's tip
You can prepare the coconut filling in advance. Unti can be kept in the fridge for up to 7 days, ready to use whenever you want to make fresh Dadar Gulung.
Cook with us in Bali
Want to make Dadar Gulung yourself?
Join our evening cooking class at Oemah Tepi Sawah and discover traditional Indonesian dishes and sweets together with us.
Discover Our Cooking Class