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Bright green pandan pancakes stapled on a plate. One pancake is cut in half so you can see the shredded coconut and palm sugar filling.

Pandan Pancakes with Coconut Filling (Dadar Gulung)

These vibrant green pancakes are soft, fragrant, and perfect for brunch or dessert
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indonesian
Servings 6 pieces
Calories 334 kcal

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.
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Notes

  • Serve warm or at room temperature.
  • Best enjoyed the same day, but leftovers can be refrigerated for up to 2 days.