Dadar Gulung (Gluten-Free)

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1/4 cup Tapioca Starch, 1.5 cups Coconut Milk, 1 tsp Pandan Extract, and 1/4 tsp Salt until the mixture is completely smooth. Pour this batter through a fine-mesh sieve into another bowl to catch any lumps.
2. 2Heat a 25.4 cm non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a tiny amount of neutral oil (not listed, use sparingly).
3. 3Pour about 1/4 cup of the batter into the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter. Cook for 1 to 2 minutes, until the edges start to lift and the bottom is lightly golden.
4. 4Carefully flip the crepe using a spatula and cook the other side for another 1 to 2 minutes, until also lightly golden. Slide the finished crepe onto a plate. Repeat this process with the remaining batter, lightly greasing the pan between crepes as needed, until you have about 6 crepes.
5. 5While the crepes are cooking or after they are done, prepare the filling. Combine the 1.5 cups Grated Coconut, 1/2 cup Palm Sugar, and 2 tbsp Water in a small saucepan.
6. 6Cook the coconut mixture over medium heat, stirring constantly, for 5 to 7 minutes. Continue stirring until the 1/2 cup Palm Sugar has completely melted and the mixture has thickened slightly. Remove from heat.
7. 7To assemble, place about 2 tablespoons of the warm coconut filling onto one side of each crepe. Carefully roll up each crepe tightly, like a jelly roll. Serve the Dadar Gulung immediately.

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