Dadar Gulung – Balinese Pandanus Pancake

Ingredients for pancake mixture:
100g plain flour (where available use Tepung Terigu Cakra Kembar)
200ml water
25ml coconut cream (Kara brand)
¼ tsp pandan flavouring
¼ tsp vanilla essence
¼ tsp salt
25ml vegetable oil or coconut oil

Ingredients for filling (in Bali called ‘unti’)
100g palm sugar chopped
50g grated coconut
A pinch of salt
5cm fresh pandanus leaf (optional)
50ml of water

How to make filling:
1. Heat up water on a small frypan and add chopped palm sugar
2. Keep stirring until palm sugar is melted, add a pinch of salt, pandanus leaf, and grated coconut
3. Cook on low heat and regularly stirring until water is absorbed, turn the stove off and let it cool down to room temperature.

How to make pancakes:
1. Mix all pancake ingredients in a bowl, until mixture looks watery and bubbled
2. Use a thin frypan or crepe pan, heat it up on medium heat and brush pan with vegetable oil or coconut oil
3. Lift fry pan from the stove while pouring a ladle of pancake mixture into it, to make sure it is not too hot and to make it easier to even up your pancake and then return frypan on the stove until pancake is crispy at the bottom
4. Once pancake can easily slide off the fry pan use spatula check the underside is turning crispy with brown lines
5. Place cooked pancake on a chopping board, add a teaspoon of filling, roll it in similar way to a spring roll
6. Repeat cooking process until all mixtures are finished.
7. Can be served by itself for breakfast, afternoon tea, or dessert with fruit salads or ice cream