Dadar Gulung Unti

Happy Monday!

After days of no female pumpkin nor zucchini female buds, I found one each this morning with opened flowers. So I pollinated them 😊 I think it’s near the ending of the zucchini. I wish they would still be fruitful until end of September, but they seem to be slowing down, regardless fertilizer and whatnot. Perhaps I trimmed them too much as well 😅

Now it’s the time for the cucumber, cherry tomatoes, and ghost peppers for thriving. I can’t wait for different crops for sure 😊

For today’s recipe, it’s a traditional cake from Indonesia, which you can also find in various fillings, however this one is the original flavor and/or filling, which is Pandan and Coconut combo 😍

250 g unsweetened desiccated coconut
Pandan leaf
1/4 c coconut sugar
1 tbsp sugar
3 tbsp dark brown
100 ml water

1 1/4 c flour
2 tbsp cornstarch
Generous pinch of salt
2 eggs
600-700 coconut milk
1 tsp pandan paste
1/4 c olive oil

Unsalted butter

Let’s make the filling first!

Place coconut, sugars, knotted pandan leaf, and water in a pan, and cook until mixed well and liquid totally absorbed. Cool to room temperature

To make the skin, in a bowl, mix flour, salt, and cornstarch well, set aside

Using food processor, or balloon whisk, mix eggs, oil, coconut milk, and pandan paste until completely combined, then pour mixture into dry ingredients

Mix and strain. Let stand 30 minutes

Heat a pan, brush with unsalted butter, then make thin crepes

Grab a skin, place a generous filling in center, and roll like you would do Spring rolls

Enjoy!

Print Recipe

Dadar Gulung Unti

Coconut Rolled Crepes

Ingredients

• 250 g unsweetened desiccated coconut
• Pandan leaf
• 1/4 c coconut sugar
• 1 tbsp sugar
• 3 tbsp dark brown
• 100 ml water
• 1 1/4 c flour
• 2 tbsp cornstarch
• Generous pinch of salt
• 2 eggs
• 600-700 coconut milk
• 1 tsp pandan paste
• 1/4 c olive oil
• Unsalted butter

Instructions

• Let’s make the filling first!
• Place coconut, sugars, knotted pandan leaf, and water in a pan, and cook until mixed well and liquid totally absorbed. Cool to room temperature
• To make the skin, in a bowl, mix flour, salt, and cornstarch well, set aside
• Using food processor, or balloon whisk, mix eggs, oil, coconut milk, and pandan paste until completely combined, then pour mixture into dry ingredients
• Mix and strain. Let stand 30 minutes
• Heat a pan, brush with unsalted butter, then make thin crepes
• Grab a skin, place a generous filling in center, and roll like you would do Spring rolls

Video