Dadar Gulung (Gluten-Free Pandan Crepes with Coconut Filling)
A classic Indonesian crepe infused with pandan flavor and filled with a sweet coconut mixture. Rice flour replaces wheat flour for gluten-free crepes.
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Ingredients
- 1 cup Rice Flour(replaces Wheat Flour)
- 2 tablespoons Tapioca Flour(replaces Cornstarch)
- 1 1/2 cups Coconut Milk
- 1 teaspoon Pandan Extract
- 1/4 teaspoon Salt
- 1 1/2 cups Grated Coconut
- 1/2 cup Palm Sugar (Gula Jawa), grated
- 1/4 cup Water
- 2 leaves Pandan Leaves, knotted
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 1 cup of Rice Flour, 2 tablespoons of Tapioca Flour, 1 1/2 cups of Coconut Milk, 1 teaspoon of Pandan Extract, and 1/4 teaspoon of Salt until the batter is completely smooth. Pour the batter through a fine-mesh sieve into another bowl to remove any lumps.
- 2In a medium saucepan, combine the 1 1/2 cups of Grated Coconut, 1/2 cup of Palm Sugar (Gula Jawa), grated, 1/4 cup of Water, and the 2 knotted Pandan Leaves. Place the saucepan over medium heat (175°C). Stir the mixture constantly for 5 to 8 minutes, or until it becomes moist and slightly sticky. Remove and discard the pandan leaves.
- 3Heat an approximately 25 cm non-stick skillet over medium heat (175°C). Once the skillet is hot, pour about 1/4 cup of the crepe batter into the center. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle, about 15-18 cm in diameter. Cook for 1 to 2 minutes, or until the edges start to lift and the surface looks set.
- 4Carefully flip the crepe using a spatula. Cook the other side for another 1 minute, or until lightly golden. Slide the cooked crepe onto a plate. Repeat this process with the remaining batter, making about 6 crepes in total. You may need to lightly grease the pan with a neutral oil if the crepes start sticking, but only if absolutely necessary.
- 5To assemble, place about 2 tablespoons of the coconut filling onto the center of one crepe. Fold the left and right sides of the crepe inwards over the filling. Then, starting from the bottom edge closest to you, tightly roll the crepe upwards to enclose the filling.
- 6Repeat the filling and rolling process with the remaining crepes and filling. Serve the Dadar Gulung immediately.
Substitutions
Wheat Flour → Rice Flour(avoids Gluten)
Cornstarch → Tapioca Flour(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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