Kueh Dadar (Dadar Gulung)

What is kueh dadar?

It's a rolled pandan crepe filled with grated sweetened coconut. The flavour profile is very similar to my Pandan Gula Melaka Buns (Pandan Coconut Buns).

Known by various names in Southeast Asia, it's also referred to as:

• kueh katayap
• dadar gulung
• kueh langgang

Why you'll love this recipe

This recipe for Kueh Dadar (Dadar Gulung) yields a soft pandan crepe with a slight chew.

The filling is slightly sweet and chewy from the coconut flakes, with a caramel flavour from the palm sugar.

Pandan (screwpine) leaf flavours the crepe and adds a beautiful natural green hue (with no additional pandan extract used).

It makes a small amount of crepes, which is great since they should be enjoyed preferably on the same day.

Ingredients you'll need

For the pancakes/crepes:

• all-purpose flour: regular flour will work fine here
• pandan juice: made by blending pandan leaf with water; flavours the crepe batter and adds a natural green hue
• egg
• coconut milk: slightly warmed so it has a milky consistency; best to use full-fat coconut milk
• coconut oil: or neutral vegetable oil to grease the pan

For the filling:

• dried coconut flakes: unsweetened
• palm sugar: also known as gula melaka; comes in discs; you can substitute with coconut sugar or brown sugar
• hot water: helps to rehydrate the dried coconut flakes
• tapioca starch: helps bind the filling together
• sea salt: just a pinch to balance the sweetness

What is pandan?

Pandan is also known as screwpine and is a tropical plant that is native to Southeast Asia and India.

It is a plant with blade-like leaves and exhibits a characteristic and pleasant aroma that is shared with jasmine and basmati rice.

Pandan flavouring is very commonly used in Southeast Asian cuisine, sometimes referred to as the "vanilla of Asia."

How to use pandan

It is used to flavour not only sweet foods, such as Pandan Mochi Waffles, but also savoury foods.

2 ways you can use the pandan leaves:

• tied in a knot and added into a liquid to extract its flavour, like in my Bubur Cha Cha or
• blended up in a blender with liquid and then strained to extract the juice, like my Pandan Simple Syrup.

Where to find pandan?

You can find pandan leaf usually frozen in Asian supermarkets.

Alternative 

Use pandan extract/paste to get pandan flavour if you can't get pandan leaves. They're sold in small bottles at specialty Asian grocery stores.

These pandan extracts do typically contain green food colouring to help with its naturally green hue.

If you're not able to find fresh or frozen pandan extract where you are, you can substitute it with vanilla extract.

How to make it

Make the coconut filling

Add hot water and palm sugar disc in a bowl and microwave for 30-50 seconds, until the palm sugar dissolves.

Let it cool and add in tapioca starch and sea salt. Give it a stir and set aside.

In a small saucepan over low heat, toast the dried coconut flakes, stirring until golden in colour (Step 1 below).

Add in the palm sugar slurry and cook over low heat until the coconut flakes turn into a dry paste.

Transfer to a bowl and let cool. Set aside (Step 2 below).

Make the pandan crepe batter

Combine pandan leaf and water in a high-powered blender and blend until the there is green pandan juice (Step 3 below).

Strain the pandan juice through a sieve and discard the pandan pulp (or make Pandan Cold Brew Coffee with it) (Step 4 below).

Measure out 166ml of pandan juice in a medium bowl (Step 5 below).

Add 50ml coconut milk and 1 large egg to produce a total of 272ml of liquid. (If it doesn't total 272ml, add enough water until it does).

To the bowl, add in the all-purpose flour and whisk to combine (Step 6 below). 

Rest the crepe batter for 20 minutes.

Cook the crepes

Heat up a 7" frying pan over medium heat.

Grease the pan with coconut oil.

Use a ¼C (¼ measuring cup) to scoop the crepe batter and pour it into the pan (Step 7 below).

Quickly tilt the pan to coat the batter around the pan.

Cook over medium heat until the surface of the crepe is dry to the touch, about 2 minutes. Do not flip the crepe.

Remove the crepe with a spatula and let it cool on a wire rack or plate (Step 8 below).

Repeat with the remaining batter.

Assemble the crepes

Place a crepe with the cooked side facing up (smooth surface facing down).

Add a portion of coconut filling towards the bottom 3rd (Step 9 below).

Wrap the filling from the bottom up, tucking in both ends and roll into a cylinder.

Repeat with the remainder.

Expert tips & troubleshooting

How to keep the surface of the crepe smooth?

The trick to getting a smooth surface on the crepe is to only cook it on one side (without flipping).

It's the same technique I use in Durian Cream Pancakes.

Can I use a different sized pan?

Yes. Depending on the size of pan you have, the size of the crepe may be smaller or larger.

Can I use fresh young coconut?

No, fresh young coconut is too soft and jelly-like for this application.

Can I use frozen coconut?

Yes, you can use frozen grated coconut in place of the dried coconut flakes. You can skip the step of rehydrating the coconut.

Can I use a different sweetener?

Palm sugar (gula melaka) is traditional, but you can use whatever sweetener you like, such as coconut sugar or brown sugar, which will have a similar smoky/caramel flavour profile.

Where can I find palm sugar?

You can find it in Asian grocery stores.

Variations

I've tried it without toasting the coconut flakes and it works just as well.

How to serve & store

Serve the kueh dadar on the same day it is made.

Store any leftovers in an airtight container at room temperature for up to 1 day.

Do not store for more than 1 day as the filling will leak over time.

You can serve it as a snack on its own, or with tea.

I don't recommend freezing kueh dadar as the texture will not be optimal.

Other recipes you may like

Be sure to check out these recipes:

Pandan Simple Syrup

Cendol

Pandan Durian Cream Roll Cake

No-Churn Pandan Ice Cream

Pandan Gula Melaka Buns (Pandan Coconut Buns)

Pandan Cold Brew Coffee

Kaya Jam

Pandan Mochi Waffles

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.85 from 13 votes

Kueh Dadar (Dadar Gulung)

Kueh Dadar is a Southeast Asian treat consisting of rolled pandan crepes with a delicious sweet grated coconut and palm sugar filling. 

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting Time20 minutes mins

Total Time1 hour hr

Course: Breakfast, Snack

Cuisine: Asian, Malaysian, Southeast Asian

Servings: 6

Calories: 230kcal

Author: Michelle

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For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Coconut filling:

• 100 ml hot water
• 50 g palm sugar 1 disc
• 5 g tapioca starch
• pinch of sea salt
• 100 g dried unsweetened shredded coconut

Pandan crepes:

• 100 g all-purpose flour
• 166 ml pandan juice 150ml water + 4 pandan leaves = 166ml pandan juice
• 50 ml coconut milk
• 1 large egg (56g)
• ½ teaspoon coconut oil to grease the pan melted

Instructions

For visual step-by-step instructions, refer to the images in the post.

Make the coconut filling:

• Add hot water and palm sugar disc in a bowl and microwave for 30-50 seconds, until the palm sugar dissolves.
• Let it cool and add in tapioca starch and sea salt. Give it a stir and set aside.
• In a small saucepan over low heat, toast the dried coconut flakes, stirring until golden in colour
• Add in the palm sugar slurry and cook over low heat until the coconut flakes turn into a dry paste.
• Transfer to a bowl and let cool. Set aside.

Make the pandan crepe batter:

• Combine pandan leaf and water in a high-powered blender and blend until the there is green pandan juice.
• Strain the pandan juice through a sieve and discard the pandan pulp (or make Pandan Cold Brew Coffee with it).
• Measure out 166ml of pandan juice in a medium bowl.
• Add 50ml coconut milk and 1 large egg to produce a total of 272ml of liquid. (If it doesn't total 272ml, add enough water until it does).
• To the bowl, add in the all-purpose flour and whisk to combine.
• Rest the crepe batter for 20 minutes.

Cook the crepes:

• Heat up a 7" frying pan over medium heat.
• Grease the pan with coconut oil.
• Use a ¼C (¼ measuring cup) to scoop the crepe batter and pour it into the pan (Step 7 below).
• Quickly tilt the pan to coat the batter around the pan.
• Cook over medium heat until the surface of the crepe is dry to the touch, about 2 minutes. Do not flip the crepe.
• Remove the crepe with a spatula and let it cool on a wire rack or plate.
• Repeat with the remaining batter.

Assemble the crepes:

• Place a crepe with the cooked side facing up (smooth surface facing down).
• Add a portion of coconut filling towards the bottom 3rd.
• Wrap the filling from the bottom up, tucking in both ends and roll into a cylinder.
• Repeat with the remainder.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 137mg | Fiber: 3g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!