Dadar Gulung, also known as Nonya Kueh Dadar is a thin and soft rolled crepe flavoured with pandan juice and coconut milk, encased with aromatic moist grated coconut infused with pandan and gula melaka, a type of coconut palm sugar.
200mlthin coconut milkKara brand (or add 80ml water to 120ml coconut milk)
½tspsalt
300mlpandan juice300ml water blended with 8-10 pandan leaves
1tbspcooking oil
Instructions
Make coconut filling
In a non-stick pan over low heat, add gula melaka (or brown sugar), 2 knotted pandan leaves, 50ml water, and 1/8 tsp salt. Stir until the sugar melts completely.
50-100 g gula melaka, 2 pandan leaves, 50 ml water, 1/8 tsp salt
Add in grated coconut and stir fry over medium low heat until all the coconut is evenly coated with the sugar mixture. Keep frying until the coconut mixture turns dry.
250 g grated coconut
Let the coconut mixture cool to room temperature.
Make pandan juice
Wash and cut 8-10 pandan leaves into inches. Add the cut pandan leaves and 300ml water into a blender and blend until smooth.
300 ml pandan juice
Extract 300ml of pandan juice by sieving the mixture through a fine sieve.
Make pandan crepes
Sieve 200g plain flour and 1/2 tsp salt into a mixing bowl. Make a well in centre and crack in 2 large eggs.
200 g plain flour, 1/2 tsp salt, 2 large eggs
Whisk the eggs with the plain flour, while adding 300ml pandan juice gradually in 5-6 times, until the batter turns green and smooth with minimal lumps.
300 ml pandan juice
Slowly pour in 200ml of thin coconut milk and whisk well until batter is smooth with minimal lumps.
200 ml thin coconut milk
Sieve the pandan batter through a fine sieve to remove any lumps.
Lightly grease a non-stick small frying pan with cooking oil over low heat (to prevent browning).
1 tbsp cooking oil
Pour about 2 tbsp of batter into the pan and swirl the pan to form a thin layer of crepe. Note that the crepe should be very thin, slightly thicker than popiah skin.
Let it cook over low heat on one side only without flipping, for about 2 minutes. The pandan crepe is cooked when the sides start to crisp and curl in.
Carefully remove the pandan crepe and cool on a plate.
Assemble Kueh Dadar / Dadar Gulung
Place a pandan crepe on clean plate. Place about 1-2 tsp of coconut filling and place it on the bottom center of the pandan crepe.
Fold up the crepe from the bottom, fold in the two sides, then roll the crepe up.
Place the Kueh Dadar / Dadar Gulung seam side down.
Kueh Dadar / Dadar Gulung is best eaten at room temperature within the same day.
Video
Notes
Ways to store Kueh Dadar / Dadar Gulung:
Store rolled Kueh Dadar / Dadar Gulung in an airtight container in the fridge if consume on the next day, just heat up in an oven toaster before eating it.
Leftover pandan crepe should be stored in an airtight container and good until the next day.
Nutrition
Calories: 350kcal
Keyword ang ku kueh, asian cuisine, dessert, kuih, nonya, peranakan, snack