Dadar Gulung (Indonesian Coconut Pancake Rolls)

Ingredients

For the Skin:

• 150g all-purpose flour
• 1 large egg
• 400ml coconut milk
• 1/2 teaspoon salt
• 1 teaspoon pandan paste or green food coloring (optional)
• Vegetable oil for greasing

For the Filling (Unti Kelapa):

• 200g grated fresh coconut
• 100g palm sugar (gula merah), finely chopped
• 50ml water
• 1 pandan leaf, knotted (optional)
• Pinch of salt

Instructions

1. Prepare the Filling:

   In a saucepan, combine grated coconut, chopped palm sugar, water, pandan leaf (if using), and a pinch of salt. Cook over medium heat, stirring constantly, until the sugar has melted and the mixture has thickened and dried out. Remove the pandan leaf and set aside to cool.

2. Prepare the Skin Batter:

   In a large bowl, whisk together flour, egg, salt, and coconut milk until smooth and lump-free. If using, add pandan paste or green food coloring and mix well until the desired green color is achieved. Strain the batter through a fine-mesh sieve to ensure smoothness.

3. Cook the Pancakes:

   Heat a non-stick pan or a crêpe pan over medium-low heat and lightly grease it with a little vegetable oil. Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom with a thin layer. Cook for 1-2 minutes until the edges curl up and the surface is set. No need to flip. Carefully remove the pancake and place it on a plate. Repeat with the remaining batter, greasing the pan lightly between each pancake if necessary.

4. Assemble the Dadar Gulung:

   Place one cooked pancake on a clean surface with the smoother, "face-up" side facing down. Place a spoonful of the coconut filling near one edge of the pancake. Fold in the left and right sides of the pancake, then roll it up tightly from the edge with the filling to create a neat roll.

5. Serve:

   Arrange the Dadar Gulung on a serving plate. Best served at room temperature.