👨‍🍳 作り方

1. 1

   Prepare the Pandan Crepe Batter: In a large bowl, whisk together the rice flour and wheat flour. In a separate bowl, lightly beat the eggs. Add the pandan extract, coconut milk, and salt to the beaten eggs and whisk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you achieve a smooth, lump-free batter. The consistency should be similar to heavy cream. Let the batter rest for at least 15 minutes to allow the flours to hydrate.

   ⏱️ 15 minutes
2. 2

   Cook the Crepes: Heat a non-stick crepe pan or a lightly oiled flat-bottomed skillet over medium heat. Once hot, pour about 1/4 cup (60ml) of batter into the center of the pan and swirl it quickly to create a thin, even circle. Cook for about 1-2 minutes, or until the edges start to lift and the surface appears set and slightly dry. Carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side. Slide the cooked crepe onto a plate and repeat with the remaining batter, greasing the pan lightly between crepes as needed. You should have about 12 thin crepes.

   ⏱️ 20 minutes
3. 3

   Make the Coconut Palm Sugar Filling: In a saucepan, combine the grated coconut, chopped palm sugar, and water. If using, add the knotted pandan leaf. Cook over medium-low heat, stirring constantly, until the palm sugar has completely dissolved and the mixture has thickened to a moist, sticky consistency. This should take about 5-8 minutes. The filling should not be dry, but moist enough to hold together. Remove the pandan leaf (if used). Let the filling cool slightly.

   ⏱️ 10 minutes
4. 4

   Assemble the Dadar Gulung: Lay a cooked green crepe flat on a clean surface. Place about 1-2 tablespoons of the coconut filling near one edge of the crepe. Fold the edge over the filling, then fold in the sides, and finally roll up the crepe tightly, like a spring roll or burrito. Repeat with the remaining crepes and filling.

   ⏱️ 5 minutes