kue dadar title image

Kuih Dadar (Indonesian Pandan Crepes with Sweet Coconut Filling)

Skip To Recipe

As for many people my love of food began from my childhood and I am influenced by the ethnic cuisine brought over by my relatives from their native homeland.

My parents are Indonesian and when I was growing up I was lucky enough to experience a variety of Asian flavours and textures.

Naturally for me I was always drawn to the exotic sweets which are commonly flavoured with coconut, pandan extract which is derived from pandan leaves and palm sugar or “gula jawa”.

There are lots of different desserts which feature these flavours and this recipe makes excellent use of them in these pandan flavoured crepes filled with coconut and palm sugar filling.

Of all the Indonesian desserts I have stored away this Kuih Dadar is probably the easiest to prepare.

The crepes are made with coconut cream and pandan paste which can be found in Asian grocery stores.

Pandan Paste
Pandan extract can be found in Asian grocery stores

The sweet, sticky pandan paste lends a sweet floral fragrance and a bright green colour to the crepes.

This bright green is a common theme in many other Indonesian desserts including Onde Onde, Kuih Lapis and Agar Agar (jelly).

The filling for the Kuih Dadar is a mixture of desiccated coconut, salt , coconut cream and palm sugar.

Because of the amount of palm sugar required for this recipe (150g), I tend to run out of it quite quickly.

The packages we get at the supermarket contain about 220g of palm sugar so it means I only get one batch of Kuih Dadar from each package.

I instead substitute 100g of brown sugar for the palm sugar in this recipe and my family actually preferred this.

The sweetness from the brown sugar is slightly more intense than the palm sugar which is why it’s important to include the salt in the recipe to create balance and cut through some of the sweetness.

I also found that desiccated coconut rather than shredded coconut made the filling less dry and again my family found this to be a more appealing texture.

If you want to stay true to the recipe I recommend substituting 150g grated palm sugar for the brown sugar in this recipe and use moist shredded coconut rather than desiccated and continue cooking as instructed below.

Rolling the filling up in the crepe is very similar to a spring roll.

Step 1:

Wrapping Step 1
Place a spoonful of filling at the bottom of the crepe

Step 2:

Wrapping Step 2
Roll the bottom of the crepe over the filling

Step 3:

Wrapping Step 3
Fold the sides of the crepe into the centre

Wrapping Step 4

Step 4:

Wrapping Step 4
Roll forward to completely enclose the filling

Completed Kuih Dadar

These Kuih Dadar are best eaten right away and will keep for a day or two if wrapped in cling film.


kue dadar title image
Kuih Dadar (Indonesian Pandan Crepes with Sweet Coconut Filling)
Print Recipe
Servings
10 filled crepes
Servings
10 filled crepes
kue dadar title image
Kuih Dadar (Indonesian Pandan Crepes with Sweet Coconut Filling)
Print Recipe
Servings
10 filled crepes
Servings
10 filled crepes
Ingredients
Crepes
  • 1 cup plain flour
  • 1/4 tsp salt
  • 1 tsp pandan extract
  • 1 egg
  • 1 cup coconut cream
  • 2 cup water
  • spray oil for cooking
Filling
  • 2 cup desiccated coconut
  • 3/4 cup coconut cream
  • 100 g Brown sugar
  • 1/2 tsp salt
Servings: filled crepes
Instructions
Crepes
  1. In a bowl or large jug combine flour and salt and make well in the centre
  2. Add the egg and pandan paste to the centre of dry ingredients
  3. Pour the coconut cream into the mixture and gently begin to whisk ingredients together
  4. Gradually add water a little at a time and continue to whisk until the batter thins to the consistency of pouring cream
  5. Set aside and allow to rest for 10 - 15 minutes
  6. Heat a pan on medium heat and spray a thin layer of cooking oil over the surface
  7. Ladle approx 1/2 cup of batter into the pan and swirl the pan around to ensure the batter covers the surface of the pan in a thin layer
  8. Cook gently for approx 2 minutes or until the underside of the crepe begins to brown
  9. Gently flip the crepe over and cook for a further 30 seconds then transfer to a plate lined with paper towel
Filling
  1. Add all filling ingredients to a saucepan and stir to combine
  2. Bring to the boil and allow to simmer for 5 - 10 minutes or until the liquid has reduced the filling becomes a thick paste
  3. Take of the heat and set aside to cool slightly
To Assemble
  1. Place a tablespoon of filling onto the bottom of the crepe
  2. Roll the crepe up from the bottom over the filling
  3. Fold the sides of the crepe into the centre and continue to roll until the filling is completely enclosed
  4. Continue the above steps for the remaining crepes and filling
  5. Enjoy!!
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Comment