Log in
Vibrant Pandan Pancakes with Coconut Filling (Kueh Dadar / Dadar Gulung Style)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pandan
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
15 minutes
These pandan pancakes (often called Kueh Dadar or Dadar Gulung) are thin, green-tinted crepe wrappers infused with pandan extract, rolled around a sweet coconut-palm sugar filling. First, make the filling by melting palm sugar in water, adding grated coconut, and simmering until sticky and aromatic. Meanwhile whisk pancake batter combining flour, egg, coconut milk, pandan extract, sugar, and salt until smooth. Cook the wrappers lightly in a nonstick pan over low heat, then place a spoonful of filling, fold sides, and roll up. Serve at room temperature or slightly chilled — they make an attractive, fragrant dessert or snack.
Ingredients
Pancake (wrapper) batter
-
120 g all-purpose flour
-
1 tablespoon granulated sugar
-
Pinch of salt
-
1 large egg
-
160 ml coconut milk
-
2 teaspoons pandan extract (or pandan paste diluted)
-
1 teaspoon vegetable oil (for batter)
Coconut-palm sugar filling
-
150 g grated (or desiccated) coconut (unsweetened)
-
80 g palm sugar (or gula melaka / dark brown sugar)
-
40 ml water
-
Pinch of salt
-
½ teaspoon pandan extract (optional, for filling aroma)
For cooking
-
Light neutral oil (for pan greasing, a little goes a long way)
Directions
Prepare coconut filling first
In a small saucepan, combine water and palm sugar over low heat. Stir until sugar dissolves. Add grated coconut and a pinch of salt (and optional pandan extract), then simmer, stirring often, until the mixture becomes moist, sticky, and nearly dry (about 5–7 minutes). Remove from heat and let cool slightly.Mix pancake batter
In a mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat egg, then stir in coconut milk, pandan extract, and 1 teaspoon oil. Pour the wet mixture into the dry ingredients and whisk to a smooth, lump-free batter. Let it rest for 5 minutes if desired.Cook wrappers (crepes)
Heat a nonstick pan over low (very gentle) heat. Lightly grease with a thin film of oil, wiping excess with paper towel. Pour ~2–3 tablespoons of batter, tilting the pan to evenly coat the bottom in a thin layer. Cook 1–2 minutes until edges lift and surface is set (avoid browning). Flip and cook another 30–60 seconds. Remove wrapper, repeat until all batter is used.Assemble pandan pancake rolls
On each wrapper, place ~1 tablespoon (or slightly more) of coconut filling in a strip. Fold left and right edges inward, then roll from one end like a spring roll or burrito. Repeat for remaining.Serve & store
Serve pandan pancakes at room temperature, slightly chilled, or with a light drizzle of coconut cream if preferred. Store leftovers in an airtight container in the fridge up to 1–2 days.
Recipe Note
10 FAQs about Pandan Pancakes with Coconut Filling (Kueh Dadar)
Can I use pandan extract instead of pandan leaves?
Yes — pandan extract or paste is much more convenient and yields consistent flavor and color.
Why is my wrapper turning brown instead of staying green?
Your pan is too hot. Use very low heat so the wrapper cooks through without browning, preserving the green hue.
Can I substitute palm sugar with regular sugar?
You can use dark brown or muscovado sugar as substitute, though flavor will differ slightly (less caramel/palm nuance).
Why is my filling too wet or runny?
Cook longer to evaporate moisture, stirring constantly near the end to reach a sticky, cohesive texture.
Can I make these vegan?
Yes — omit the egg and instead increase coconut milk slightly or use a plant-based binder (like aquafaba) to help the batter hold.
How to prevent wrappers from tearing?
Ensure batter isn’t too thick; grease pan lightly; cook on low heat; and avoid flipping too early before edges set.
Can I make these ahead of time?
Yes — you can prepare the filling and wrappers ahead. Assemble just before serving to retain optimal texture.
How to store leftovers?
Place in airtight container, refrigerate up to 1–2 days. Bring to near room temperature before eating for best texture.
Can I freeze assembled rolls?
Freezing may alter texture (wrappers may soften). It’s better to freeze components (filling, wrappers) and assemble fresh.
Pandan Extract 101: Recipes, Drinks, and Desserts You Can Make
Pandan extract is a fragrant, green flavoring made from pandan leaves and is commonly used in Southeast Asian cuisine to add a sweet, floral aroma to both sweet and savory dishes; you can use it in recipes like pandan chiffon cake, ube pandan halaya, coconut-pandan jelly, pandan rice, and drinks such as pandan milk tea or iced pandan latte.