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Traditional Sweet Coconut Stuffed Dadar Gulung

Name: Traditional Sweet Coconut Stuffed Dadar Gulung
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: grated coconut; palm sugar; granulated sugar; pandan leaf; water; salt; all-purpose flour; tapioca starch; instant coconut milk; chicken egg; cooking oil; pandan paste

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillPan-fried

Allergens:warningGlutenwarningEggswarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Active Cooking

00:00:54

Prepare a saucepan, add 150 grams of grated palm sugar, 3 tablespoons of granulated sugar, 2 tied pandan leaves, 0.5 teaspoon of salt, and 100 ml of water. Dissolve and cook until the sugar dissolves and the sugar water boils.

local_fire_departmentmedium heat

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Watch out

Make sure the sugar dissolves completely and boils, otherwise the sugar syrup will be lumpy.

Ingredients:palm sugar (150 g)granulated sugar (3 tbsp)pandan leaf (2 piece)salt (0.5 tsp)water (100 ml)

Tools:spatulasaucepan

Active Cooking

00:01:25

Prepare another pan, add 350 grams of grated coconut, and toast it for about 5 minutes.

local_fire_departmentmedium heat

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Watch out

Use medium heat and stir constantly so that the coconut does not burn at the bottom.

Ingredients:grated coconut (350 g)

Tools:wok

Active Cooking

00:01:49

Strain the sugar syrup into the pan containing the toasted coconut. Add the 2 pandan leaves, mix well and cook until everything is evenly combined and slightly dry.

local_fire_departmentmedium heat

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Watch out

Stir continuously so it doesn't burn at the bottom of the pan as the liquid reduces.

Ingredients:grated coconutpandan leaf

Tools:strainer

Preparation

00:03:03

Crack 1 chicken egg into a small bowl, then beat it until fully combined.

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Watch out

Beat well so that no egg white lumps remain.

Ingredients:chicken egg (1 piece)

Tools:forkbowl

Preparation

00:03:12

Prepare a large bowl, add 250 grams of all-purpose flour, 2 tablespoons of tapioca starch, and 0.5 teaspoon of salt, then mix the dry ingredients.

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Watch out

Mix the dry ingredients well so the salt is evenly distributed.

Ingredients:all-purpose flour (250 g) tapioca starch (2 tbsp)salt (0.5 tsp)

Tools:bowl

Active Cooking

00:03:26

Add 600 ml of water, 1 sachet of 65 ml instant coconut milk, 2 tablespoons of cooking oil, and the beaten egg into the flour bowl. Mix everything with a whisk until smooth and make sure there are no lumps.

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Watch out

Stir continuously until well mixed and ensure there are no flour lumps, otherwise the skin will tear.

Ingredients:water (600 ml)instant coconut milk (65 ml)cooking oil (2 tbsp)chicken egg

Tools:whisk

Active Cooking

00:03:54

Add 1 teaspoon of pandan paste and a little extra pandan coloring. Mix well again until the batter color is evenly distributed.

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Watch out

Mix well so the pandan paste does not gather in one spot.

Ingredients:pandan paste (1 tsp)

Tools:whisk

Active Cooking

00:04:32

Heat a skillet over medium heat. Pour a ladle of batter into the hot pan, cook until done with beautiful pores, then remove. Repeat until the batter is finished.

local_fire_departmentmedium heat

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Watch out

Make sure the pan is really hot over medium heat, otherwise the pores won't form properly.

Tools:soup ladlenon-stick pan

Active Cooking

00:05:19

Place a sheet of crepe skin on a plate, fill with 1 tablespoon of coconut filling. Fold both sides, then roll neatly. Repeat until all skin is finished.

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Watch out

Fill moderately so it is not too full and easy to roll neatly.

Ingredients:grated coconut

Tools:platespoon