Dairy-Free Dadar Gulung (Pandan Crepes)

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 1 tablespoon Tapioca Flour, 1 teaspoon Pandan Extract, 1 1/2 cups Coconut Milk, 1/2 cup Water, and 1/4 teaspoon Salt until the batter is completely smooth and there are no lumps.
2. 2Heat a 25.4 cm non-stick skillet over medium heat. The skillet is ready when a drop of water sizzles and evaporates immediately. Lightly oil the skillet before adding the batter for each crepe.
3. 3Pour approximately 1/4 cup of the batter into the hot skillet, tilting the pan to spread the batter into a thin, even layer. Cook for 1 to 2 minutes, or until the edges of the crepe begin to lift away from the pan and the surface looks set.
4. 4Carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side. Remove the cooked crepe from the skillet and place it on a plate. Repeat this process with the remaining batter, lightly oiling the skillet between each crepe, until you have about 6 crepes.
5. 5In a separate medium bowl, combine the 1 1/2 cups Grated Coconut and the 1/2 cup Palm Sugar. Mix them together thoroughly until the palm sugar is evenly distributed throughout the grated coconut.
6. 6Lay one crepe flat on a clean surface. Place about 2 tablespoons of the coconut-palm sugar mixture in the center of the crepe.
7. 7Fold the left and right sides of the crepe inward over the filling, then roll the crepe up tightly from the bottom edge to enclose the filling. Repeat this process with the remaining crepes and filling.
8. 8Serve the Dadar Gulung at room temperature.

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