Dadar Gulung Isi Kelapa (Coconut Filled Pandan Pancake Rolls)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Dadar:

• 250 ml Air, 1 st Garam, 300 gr Terigu, 400 ml Santan
• 60 ml Juice pandan: 20 Pandan+1/3 cup Air*
• 2 Telur, 2 sm Mentega/Margarin cair

Bahan Isi:

• 275 gr Kelapa parut, 3 Daun jeruk1 Daun pandan-ikat
• ¼ st Kayu manis bubuk/2 cm Kayu manis, 1 st Garam
• 175 gr Gula jawa-sisir, 250 ml Air

Cara membuat

• Isi: Sangrai kelapa hingga berwarna coklat muda, sisihkan. Masak gula jawa, pandan, daun jeruk, kayu manis, air & garam dengan api kecil. Aduk hingga gula larut & rasa menyatu. Masukkan kelapa sangrai, aduk rata & cepat hingga air gula terserap merata. Sisihkan & biarkan mendingin. Buang kayu manis & daun2an.
• Juice pandan: Iris2 daun pandan berukuran ± 10 cm. Masukkan ke blender/food presesor, beri air lalu haluskan. Keluarkan & saring dengan saringan halus. Simpan airnya sebanyak 60 ml.
• Dadar: Campur terigu & garam, beri telur, santan & air. Aduk hingga tidak bergumpal. Mskkan juice/ekstrak pandan & mentega cair, aduk rata. Diamkan adonan 15 menit. Panaskan pan kecil anti lengket dengan api sedang. Tuang 3 sm adonan sambil diputar agar menutup dasar pan dng rata. Setelah matang, balik dadar & masak lagi sebentar. Ulangi  prosedur hingga adonan habis. Akan dihasilkan ± 26 dadar.
• Letakkan 1 sm adonan isi di tengah, beberapa cm dari salah satu tepi dadar, lipat sisi terdekat tsb ke arah dlm. Lipat kedua sisi atas dadar kearah tengah lalu gulung dadar.
• * Dapat diganti dengan 1½ st Pasta/Ekstrak pandan botolan

Ingredients

Filling ingredients:

• 275 gr grated Coconut, 250 ml Water, 3 Kaffir lime leaves
• 175 gr Coconut/Palm sugar, 1 Pandan leaf-tie into a knot
• ¼ st ground Cinnamon/2 cm Cinnamon stick, 1 tsp Salt

Thin Pancake ingredients:

• 300 gr Flour, 250 ml Water, 400 ml Coconut milk, 2 Eggs
• Pandan juice: 20 Pandan leaves+1/3 cup Water*
• 2 tbsp melted Butter/Margarine, 1 tsp Salt

Directions

• Filling: Roast coconut until light brown; set it aside. Shave the coconut/palm sugar. Cook coconut sugar, water, cinnamon, salt, pandan & lime leaves over low heat; stirring constantly until the sugar completely dissolves & the flavor blended. Add in roasted coconut; stirring quickly until the coconut absorbs the liquid evenly. Set aside until it cool down. Discard the cinnamon stick & all leaves.
• Pandan juice: Slice pandan leaves into ~ 10 cm long pieces. Place pandan leaves & water in a blender/food processor & then process. Take it out & pour through a fine strainer. Keep 60 ml of the pandan juice for making the pancake.
• Thin pancake: Combine the flour & salt; add in the eggs, coconut milk & water. Beat well until it's smooth, without any lumps. Pour in pandan juice/extract & melted butter, stir well. Let it stand for 15 minutes. Heat a small nonstick pan over medium heat. Pour 3 tbsp of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Cook until the batter set; flip the pancake & cook the other side. Repeat the procedure for the rest of the batter. Makes ~ 26 thin pancakes.
• Place 1 tbsp of the filling, a few cm from one side of each pancakes; folds the side in. Fold both upper sides towards the middle, over the filling, then roll the pancake up
• * Can be substitute with 1½ tsp of store-bought Pandan paste/extract.