If you've ever traveled through Indonesia, chances are you've tasted! these bright green pandan pancakes known as Dadar Gulung. They're one of the most beloved Indonesian street snacks, and for good reason: soft, delicate pandan-flavored crêpes wrapped around a sweet coconut and palm sugar filling.
With just a few pantry staples, plus pandan paste and shredded coconut (both widely available in Asian grocery stores or online), you can make authentic pandan pancakes right in your own kitchen at home!
Why You'll Love these Pandan Pancakes
✔ Vibrant and unique - The natural green hue from pandan paste makes them stand out on any dessert table.
✔ Sweet + nutty filling - Caramelized palm sugar and coconut create a chewy, candy-like center.
✔ Perfect for any occasion - Snack, dessert, or even brunch with a tropical twist.
What is Pandan, Exactly?
If you're new to pandan, think of it as the Southeast Asian cousin of vanilla. It has a floral aroma with a hint of toasted coconut. Pandan paste (used in this recipe) is concentrated, giving both a vivid green color and that signature flavor.
Ingredients You'll Need
The traditional Indonesian recipe calls for fresh coconut and palm sugar, but here are American-friendly swaps you'll easily find:
- All-purpose flour - the base for the pancake batter.
- Coconut milk - gives richness and flavor (canned, unsweetened).
- Egg - binds the batter.
- Pandan paste - sold in Asian grocery stores or online.
- Palm sugar - usually found in blocks; you can also use dark brown sugar as a substitute.
- Creamed coconut - or 'Santen', sold in Asian grocery stores
- Shredded coconut - unsweetened, found in most supermarkets or natural food stores.
- Salt - balances the sweetness.
Step-by-Step: How to Make Pandan Pancakes
- Cook the filling: Dissolve coconut cream (or canned coconut milk) in water, add shredded coconut and palm sugar, then simmer until sticky and fragrant. Let cool.
- Mix the batter: Whisk together flour, egg, coconut milk, salt, and pandan paste until smooth and evenly green.
- Cook the pancakes: In a lightly oiled skillet over low heat, cook thin crêpe-like pancakes, flipping once. Avoid browning to preserve the color.
- Assemble: Spoon filling into the center, fold in the sides, then roll into a neat little parcel.
Frequently Asked Questions
Cook the pancakes over very low heat, just enough to set the batter without browning.
Absolutely! They can be made a day in advance and they keep well, too. Store them in an airtight container in the fridge and serve at room temperature.
Pandan Pancakes with Coconut Filling (Dadar Gulung)
Equipment
- mixing bowl
- cooking pan
- frying pan
Ingredients
For the filling
- ½ cup creamed coconut
- 1 ½ cup unsweetened shredded coconut
- ½ cup palm sugar
- Pinch of salt
For the pancakes
- 1 cup all-purpose flour
- 1 egg
- 1 cup coconut milk
- 1 tablespoon pandan paste
- Pinch of salt
- Neutral oil (for frying)
Instructions
- Make the filling: In a saucepan, combine creamed coconut, shredded coconut, palm sugar, and salt. Cook over low heat, stirring, until the sugar melts and the mixture is sticky. Set aside to cool.
- Prepare the batter: In a bowl, whisk flour, egg, coconut milk, pandan paste, and salt until smooth.
- Cook the pancakes: Heat a nonstick frying pan over very low heat. Lightly oil the pan. Pour some batter in the pan (the recipe will give you 6-8 pancakes), swirling to coat the bottom. Cook 1-2 minutes per side until set but still green (avoid browning). Repeat with the remaining batter.
- Assemble: Place 2-3 tablespoons of filling in the center of each pancake,
- Fold in the sides.
- Then roll tightly into a parcel. Serve the pandan pancakes at room temperature.
Notes
- Serve warm or at room temperature.
- Best enjoyed the same day, but leftovers can be refrigerated for up to 2 days.
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