Friday, 14 September 2012

Dadar gulung

Remember my pandan paste? I tried to use it to make dadar gulung. Literally, dadar means crepe and gulung means roll. So, it is a crepe roll with sweet coconut filling. I added the pandan paste to the crepe batter. Thus, surely, the crepe tasted and smell better than crepe made with shop-bought pandan paste.


the filling:
Freshly grated coconut from 1/4 coconut
100 gr palm sugar
2 pandan leaves
pinch of salt
1/4 cup water

the crepe:
100 gr flour
200 ml water or cocount milk
1 egg
pinch of salt
2 tbs homemade pandan paste
1 tbs melted margarine or oil


The filling:
Place all the ingredients in a saucepan. Cook and stir until all water is absorbed and all the coconut turn brown. Remove, set aside to cool. Discard the pandan leaves.

The crepe:
Mix flour and salt. Make a well in the centre. Put the egg and pandan paste in the well. Pour in the water or coconut milk a little at a time and whisking until there is no lumps. Add melted margarine or oil. Mix well. Heat the non stick crepe pan. Brush with a little oil. Pour a small laddle of the batter. Rotate the pan to spread the batter around the pan. Let the crepe set and flip over. Cook briefly. Remove the crepe to a plate. Continue frying the rest of the  batter.

Put about 2 tbs of the filling on the crepe. Fold both sides and roll it up.

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