Dadar

Dadar, Indonesian Coconut Pancakes

Category

Dadar was our favourite dish for a quick lunch on Bali. It's a green pancake with coconut filling often served with ice cream on the side. Apparently the recipe is an Indonesian take on European pancakes. The green colour comes from juices of pandanus leaves. I don't think it adds to the taste, it's just a colour.

 

Yields12 Servings
Pancakes
 150 g flour
 2 eggs
 500 ml thick coconut milk (or whole milk)
 1 tbsp cornstarch
 1 pinch salt
 1 tbsp butter
Filling
 150 g fresh coconut, grated (or 50 g desiccated coconut)
 100 g dark brown palm sugar
 75 ml water
 50 ml coconut milk
 1 pinch salt
Pancakes
1

Mix milk, eggs and salt in a bowl. Whisk it until smooth.

2

Add flour and cornstarch and mix it well.

3

Grease a non-stick frying pan and put it on medium heat. Add a small amount of the mixture to the middle of the pan. Turn it around to create an even thin pancake.

4

Flip it over when the bottom part is nicely browned.

5

Continue the same procedure with the rest of the pancake mixture.

Filling
6

Put palm sugar and water into a small saucepan and bring it to boil.

7

Change heat to low and continue simmer until thick stirring from time to time.
It may take up to 10 minutes.
10 Minutes

8

Add coconut and salt. Mix well. Continue cooking on low heat. Stir continuously for few more minutes until mixture is fully absorbed.

9

Remove from heat. Add milk. Mix well and set aside.

Serving Method
10

Put a pancake on a flat surface. In about 3/4 of the pancake add 2 tablespoons of filling. Arrange it into a thin roll but leave edges of the pancake clean.

11

Fold a shorter end of the pancake over the filling.
Then fold edges and in the end roll everything up to use the rest of the pancake.

12

Serve Dadar with Icecream of your choice. (optional)

 

Ingredients

Pancakes
 150 g flour
 2 eggs
 500 ml thick coconut milk (or whole milk)
 1 tbsp cornstarch
 1 pinch salt
 1 tbsp butter
Filling
 150 g fresh coconut, grated (or 50 g desiccated coconut)
 100 g dark brown palm sugar
 75 ml water
 50 ml coconut milk
 1 pinch salt

Directions

Pancakes
1

Mix milk, eggs and salt in a bowl. Whisk it until smooth.

2

Add flour and cornstarch and mix it well.

3

Grease a non-stick frying pan and put it on medium heat. Add a small amount of the mixture to the middle of the pan. Turn it around to create an even thin pancake.

4

Flip it over when the bottom part is nicely browned.

5

Continue the same procedure with the rest of the pancake mixture.

Filling
6

Put palm sugar and water into a small saucepan and bring it to boil.

7

Change heat to low and continue simmer until thick stirring from time to time.
It may take up to 10 minutes.
10 Minutes

8

Add coconut and salt. Mix well. Continue cooking on low heat. Stir continuously for few more minutes until mixture is fully absorbed.

9

Remove from heat. Add milk. Mix well and set aside.

Serving Method
10

Put a pancake on a flat surface. In about 3/4 of the pancake add 2 tablespoons of filling. Arrange it into a thin roll but leave edges of the pancake clean.

11

Fold a shorter end of the pancake over the filling.
Then fold edges and in the end roll everything up to use the rest of the pancake.

12

Serve Dadar with Icecream of your choice. (optional)

Dadar, Indonesian Coconut Pancakes
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