Rolled Coconut Pancakes recipe

                Rolled Coconut Pancakes recipe

Ingredients:

For the Pancake Batter:

1. 100 grams rice flour

2. 25 grams all-purpose flour

3. 1/4 teaspoon salt

4. 250 ml coconut milk (from 1 coconut)

5. 1 egg

6. Green food coloring (optional)

For the Filling:

1. 200 grams grated coconut, steamed with a pinch of salt

2. 100 grams granulated sugar

3. 1 pandan leaf, knotted

For Coating the Pancake:

1. Vegetable oil for brushing

Instructions:

For the Pancake Batter:

1. Mix rice flour, all-purpose flour, and salt in a large bowl.

2. Gradually add coconut milk while stirring continuously until the batter is smooth and free of lumps. If desired, add green food coloring to give color to the pancake skin.

3. Heat a flat non-stick pan with a diameter of about 20 cm and brush it lightly with oil.

4. Pour the pancake batter into the hot pan. Quickly swirl the pan to spread the batter evenly and form a thin layer. Cook until the pancake skin firms up and turns a light yellow color.

5. Remove the pancake skin from the pan and place it on a clean cloth. Optionally, place a piece of banana leaf on top of the pancake skin to infuse it with a unique aroma.

For the Filling:

1. Mix grated coconut, granulated sugar, and pandan leaf in a pan. Heat over medium heat while stirring continuously until the coconut dries out and the sugar dissolves. Remove from heat and let it cool.

Assembling the Rolled Pancakes:

1. Place the coconut filling in the center of the cooked pancake skin.

2. Fold the top and bottom edges of the pancake skin towards the center, then roll it from one side to form a rolled pancake.

3. Cut the rolled pancake into several pieces according to your preference.

Done! Your Dadar Gulung (Rolled Coconut Pancakes) are ready to be served as a snack or dessert. Enjoy!