Dadar Gulung: The Balinese Coconut Pancake Recipe

Dadar gulung is the dessert that ends most Balinese meals — and most of our cooking classes. Soft, green-from-pandan crêpes are rolled around a warm, sweet coconut and palm-sugar filling called unti. Here’s how to make them at home.

For the filling (unti)

• Grated coconut — 200g (fresh or frozen, thawed)
• Palm sugar — 100g, chopped
• Water — 3 tbsp
• Pandan leaf — 1, knotted (optional, for aroma)
• A pinch of salt

For the crêpes

• Plain flour — 150g
• Coconut milk — 300ml
• Egg — 1 (optional; omit for vegan)
• Pandan extract or juice — 1 tsp (for the green colour and aroma)
• A pinch of salt

Method

1. Make the filling: melt the palm sugar with water and pandan, add the coconut and salt, and cook until sticky and dry. Cool.
2. Whisk the crêpe ingredients into a smooth, thin batter. Rest 10 minutes.
3. Cook thin crêpes in a lightly oiled pan, one ladle at a time, until just set.
4. Spoon filling along one edge, fold in the sides, and roll up tightly.
5. Serve at room temperature.

Learn it in person

Dadar gulung is on the menu in our classes, including the vegetarian cooking class (easily made vegan). See all the dishes you’ll cook for the full spread.