Vibrant Pandan Pancakes with Coconut Filling (Kueh Dadar / Dadar Gulung Style)

Vibrant Pandan Pancakes with Coconut Filling (Kueh Dadar / Dadar Gulung Style)

Dolce Flav

Servings

8

Prep Time

15 minutes

Cook Time

15 minutes

Category

Pandan

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

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.