062e Balinese Pancakes with Coconut Filling (Dadar Gulung)



150 grams Flour

2 pcs Eggs

500 ml Thick Coconut Milk

1/2 tsp. Salt

2 tbs. Vegetable oil or margarine

5 stalks Suji leaves (optional) (Blend it with 25 ml water, squised the essence)

100 grams Palm Sugar

60 ml Water

100 grams Grated Coconut

1/4 tsp. Salt

1 pcs Pandan Leaf


Bring the palm sugar and water to a boil in a sauce pan. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until sugar dissolves and the mixture turn into syrup. Add pandan leaf, salt, fresh grated coconut and cook, stirring constantly, for 10 to 15 minutes until mixture dries up. Remove from the heat, discard the pandan leaf and set aside.

Combine the flour, eggs, coconut milk and salt in mixing bowl. Whisk to form a smooth batter. Add the natural green colour from the suji leaves juice. Heat the pan, smier with margarine. Stir the batter, add 1 ladle batter ( 3 tablespoons ) on to the pan and turn fast around the pan to obtain a thin, round pancake about 18 cm in diameter. cook until pancake ready, flip it over and cook for few second on the other side, then remove from the pan. Continue to make pancakes until all the batter finish (12 pcs pancakes).

Place a pancake on a flat surface and put 2 table spoon of coconut filling. Fold one side of pancake over the filling, then fold in the both sides and then roll it up tightly into a cylinder. Prepare the remaining pancakes in the same way.