Don't worry - Kue Dadar Gulung are much easier to make than they are to pronounce ! They're basically pancakes with a sweet coconut filling.
They get their vibrant green colour and distinctive flavour from the Pandan Extract that I received in my Indonesian-themed Kitchen Trotter box.
Kue Dadar Gulung
a pinch of salt
350ml (250ml + 100ml) coconut milk
125g grated coconut (fresh or dessicated)
100g light brown sugar
1tsp pandan extract
Put the flour, egg, pandan extract, 250ml coconut milk and a couple of tablespoons of the sugar in a bowl.
Beat to create a pancake batter. If your coconut milk is too thick, you can dilute it with a drizzle of coconut water. Leave to stand for 15 minutes.
Put the remaining 100ml of coconut milk and the sugar in a small frying pan. (As I was using up my can of coconut milk from the Sri Lankan Egg Hoppers, I ran out of coconut milk after making the batter, so I used some coconut water that I had in the fridge instead.)
This made Pierre laugh because he thought the bubbles looked like lots of litte eyes. I thought it looked more like frogspawn ! (If using coconut milk, not oconut water, you should have a much thicker filling.)
Heat on a low heat, stirring constantly, until it thickens up. Pour into a bowl to cool.
In the same pan, use a ladleful of the green batter to make a pancake. Cook for a couple of minutes on each side until firm and springy. Keep going until you run out of mixture.
Put one pancake at a time on a plate and drizzle the coconut mixture down the centre. Fold the two ends towards the centre then roll up.
Some will work perfectly.
And some won't !
These got a mixed reception - Sophie loved them, Juliette and Pierre hated them (I think they were put off by the colour !) and the grown-ups thought they were ok but nothing special apart from the colour as they're just pancakes really.
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