Kue Dadar Gulung (Pandan Crepes roll with coconut filling)

These sweets is originated in Java.  Green colour of the crepes comes from pandan extract, which gives such a contrast with brown colour of the coconut filling mixed with javanese palm sugar.  Not to mention an exotic and fresh aroma that came from the combination of pandan, palm sugar and grated coconut. So heavenly :)

I was simply curios about the difference between the usage of pantan paste and homemade pandan extract.  That is why I´ve made some experiments, with these two food colourings option.

Now we come to the recipe, 

Dadar Gulung
Serve: 15-18 pieces

Ingredient:
For batter:
300 gr all purpose flour
1/2 tsp salt 
2 eggs
200 ml coconut milk 60% coconut extract (as substitute: milk 3,8% fat)
500 ml water

For food colouring:
1 tsp of pandan paste/ green food colouring
or
Homemade pandan extract:
12 pandan leaves
200 ml water (reduce the amount of water from batter´s ingredient) 
method: 

• Cut the leaves into small pieces
• Using blender or food processor blend the leaves with 200 ml water (water from batter´s ingredient)
• strain the pandan extract

For filling
200 gr fresh grated coconut or unsweetened desiccated coconut (coconut flake)
180 gr palm sugar (or granulated sugar)
500-600 ml water
1 pinch of salt
1 stick cinnamon
pandan leaf (optional)

Vegetable oil or margarine

Cooking method:

1) For coconut crepes: 

• Combine flour, salt, eggs, coconut milk and water. Beat well.  Then add 1 tsp pandan paste or homemade pandan extract. Whisk until smooth. Set aside (better if you let it rest to 1 hour).
• Grease an 8-inch or 20 cm non stick pan with vegetable oil or margarine and heat over medium heat.
• Pour 3 tbsp of batter into hot pan, swirl the pan to distribute the batter evenly, to make sure you spread the batter into thin layer.
• Fry for a minute (until you can see craters on your crepe and the edges already hardened) then turn over and fry for another 30 seconds.

2) For coconut filling:

• Mix sugar, coconut flake or grated coconut, salt, water, cinnamon stick and pandan leaf.  If fresh grated coconut is used, halve the amount of water in filling´s ingredient (250-300 ml).
• Cook the mixture over low to medium heat, stirring continuously until all the sugar has melted and the mixture is dry.
• Take out the cinnamon stick. Set aside.

3) Place 2 tbsp coconut filling on the edge of crepe nearest to you and fold them like you 

    make an envelope and roll. Serve best when it is warm.

I prefer the crepes with homemade pandan extract, they have more natural colour and taste more delicious:)

Note: If you produce too much crepes, they can be stored in the fridge. Before serving, warm the crepes in the oven or microwave.