Dadar Gulung ('rolled pancake' in Indonesian) is a popular treat throughout Indonesia. These pancakes stand out because of their green colour which comes from the pandan juice, made from the pandan leaf. I learned how to make these in an Indonesian cooking class and they are absolutely delicious! Some ingredients might be a bit harder to find in Europe, but Asian or Indonesian supermarkets usually have these. Perfect for a desert or just as a sweet treat!

Ingredients:

Pancakes:

• 150 gram rice flour (or regular flour)
• 500 ml coconut milk
• 1/2 tsp salt
• 2 tbsp oil
• 1 tsp pandan juice (or 2-3 drops of pandan paste)

coconut filling

• 100 g palm sugar or dark brown sugar
• 60 ml water
• 100 g freshly grated coconut
• 1 ⁄4 tsp salt
• 1 pandan leaf (tied into a knot)

• First make the coconut filling by bringing the sugar and water to a boil in a pan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the mixture turns into a syrup. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dries up. Remove from the heat and take the pandan leaf out.
• For the pancake, combine the flour, eggs, coconut milk, salt and pandan juice in a mixing bowl and whisk well until you have a smooth batter.
• Heat butter or oil in a pan over low fire. Put about one scoop of batter in the pan and turn to create a thin round crepe. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
• Divide the coconut filling over the pancakes. To roll the pancakes, fold one side of the pancake over the filling, then the other two sides and roll up tightly. 
• Serve on a pandan leaf and grate some fresh coconut over the pancakes to top it off!