Indonesian Green Coconut Pancakes (Dadar Gulung)

If you’re craving something sweet, tropical, and totally unique, you have to try this beloved traditional Indonesian street food snack or dessert – Dadar Gulung (Coconut Pancakes)! These pandan-scented green crepes are rolled and filled with a warm, caramelized coconut and palm sugar mixture—soft, chewy, and absolutely delicious. A true Southeast Asian treat you’ll want to make again and again!

We’ve just been in Bali, Indonesia! While we were at the Grand Hyatt in Bali, my daughter and I decided to join a dessert class the hotel was offering. It featured this Indonesian
snack made of a thin green pancake (like a crepe) rolled with grated coconut palm sugar filling inside. We fell absolutely in love with it! It was so delicious, and hubby even had two of our creations in class. They’re easy to make and so good, I hope you try them!

If you’re a fan of traditional Southeast Asian desserts, Dadar Gulung is a must-try treat. Known as Indonesian Green Pancakes or rolled pandan pancakes, Dadar Gulung is a delicious snack featuring a soft, aromatic green crepe filled with sweet coconut and palm sugar. This recipe offers a perfect balance of natural pandan flavor, rich palm sugar sweetness, and a chewy, fresh coconut filling all wrapped in a vibrant green pancake.

This detailed Dadar Gulung recipe will guide you step-by-step in making this classic Indonesian delight, complete with ingredient conversions to American measurements. However, I do suggest that you use a kitchen weighing scale and use the measurement in grams to ensure making the perfect Indonesian crepes.

What is Dadar Gulung?

Dadar Gulung (pronounced “da-dar goo-loong”) literally means “rolled pancake” in Indonesian. It’s a popular street food and festive dessert across Indonesia and Malaysia, often enjoyed as a tea-time snack. The crepe’s natural green hue comes from pandan leaf extract, a tropical plant that adds a floral and grassy aroma to the batter, creating a unique taste experience unlike any typical pancake.

Inside the pancake is a spiced filling made from grated coconut and palm sugar, simmered with pandan leaf and a hint of jackfruit for added texture and flavor. This combination yields a sweet, slightly caramelized filling that complements the light, fluffy pancake skin beautifully.

Ingredients for Dadar Gulung (Indonesian Green Coconut Pancake)

For the Pancake / Crepe

• 45 grams cake flour (about 1/3 cup)
• 7.5 grams cornstarch (about 1 tablespoon)
• 172.5 ml milk (about 3/4 cup)
• 1 gram salt (a pinch)
• 1 egg
• 17.5 grams cooking oil (about 1 tablespoon), plus extra for frying

For the Coconut Filling

• 100 grams grated coconut (about 1 cup, fresh or desiccated)
• 60 grams palm sugar (about 1/4 cup packed)
• 30 ml water (2 tablespoons)
• 1 gram salt (a pinch)
• 1 pandan leaf
• 3 grams jackfruit, shredded (optional, about 1 tablespoon)

Equipment:

• Small pot
• Rubber spatula
• Mixing bowl
• Non-stick pan
• Balloon whisk
• Strainer

How to Make Dadar Gulung: Step-by-Step Instructions

Step 1: Prepare the Coconut Filling

In a small pot, combine grated coconut, palm sugar, water, salt, pandan leaf, and shredded jackfruit (optional).

Using medium-low heat, stir continuously with a rubber spatula until the palm sugar dissolves and the mixture thickens, coating the coconut nicely. This may take about 10 minutes.

Remove from heat and let it cool completely. Discard the pandan leaf before assembling.

Step 2: Make the Green Pancake Batter

In a mixing bowl, mix the cake flour, cornstarch, and salt.

Crack the egg into the dry mix. Gradually add milk while whisking to create a smooth batter. For a smoother batter, strain it through a fine sieve to catch any lumps.

Add the pandan extract or pandan juice (or a drop or two of natural green food coloring) and gently mix until smooth and lump-free, and the batter has turned a light green color.

Step 3: Cook the Pancake

Heat a non-stick pan over medium heat. Lightly grease (just brush with a little oil) the pan. Pour a thin ladle of the batter into the pan, swirling it around to spread evenly into a thin crepe.

Cook until the edges start to lift and the surface looks dry. No need to flip.

Remove the cooked pancake onto a plate. Repeat until batter is finished, stacking the pancakes with parchment paper to prevent sticking.

Step 4: Assemble and Roll

Once the pancakes and filling are cooled, spoon about 1-2 tablespoons of the coconut filling onto one side of the pancake.

Fold the sides over the filling, then roll the pancake into a neat cylinder.

Serve immediately or refrigerate and enjoy slightly chilled.

Tips for Perfect Dadar Gulung

• Use fresh grated coconut or frozen grated coconut for the best texture.
• Palm sugar can be substituted with brown sugar, but it will change the flavor slightly.
• Don’t overfill the pancakes to prevent tearing.
• Pandan leaf extract enhances the flavor, but it can be omitted if unavailable; alternatively, vanilla extract can be used as a replacement.
• Make the pancakes as thin as possible for a delicate bite.

Why You’ll Love This Recipe

• A vibrant green dessert full of fresh, natural flavors.
• Combines chewy pancake texture with sweet, caramelized coconut filling.
• Made with simple ingredients widely available or easy to substitute.
• A fun new treat to showcase in your food blog or dessert table.
• Gluten-free adaptable by swapping flour for gluten-free alternatives.
• Great vegan option with coconut milk and no butter or dairy.

Frequently Asked Questions (FAQ)

What if I don’t have pandan leaf?
You can substitute pandan leaf with 1 teaspoon pandan extract or blend fresh pandan leaves with water and strain the juice. The pandan gives the iconic aroma but the recipe still works without it, just less fragrant.

Can I use dried coconut instead of fresh grated coconut?
Yes, unsweetened shredded dried coconut works well too. Rehydrate with some water if dry, then cook with palm sugar as per the recipe.

What is palm sugar, and can I substitute it?
Palm sugar is a natural sweetener made from coconut or palm sap, with a caramel-like flavor. Brown sugar, molasses sugar, or coconut sugar can be used as a substitute but will slightly alter the taste.

If you enjoyed this recipe, please share and leave a comment below! For more authentic Southeast Asian recipes and cooking tips, dive into my other blog posts or subscribe to the newsletter.

Happy cooking and selamat menikmati (enjoy your meal)!

Last updated on July 26th, 2025 at 12:30 am