Kue Dadar (Kue Dadar Gulung)

For the pandan liquid, chop 5 pandan leaves, blend them with 100 ml water for about 1 minute, then strain through cheesecloth or a fine sieve and press out the juice.

Sift 120 g wheat flour, beat in the egg, gradually pour in 300 ml coconut milk, add salt and 45 ml pandan liquid; whisk until you have a smooth, lump-free batter.

For the filling, break 90 g palm sugar into pieces and place it in a saucepan with 15 g sugar, 1 pandan leaf, and 50 ml water. Heat over medium heat until the sugar fully dissolves, then remove the leaf and strain the syrup.

Return the syrup to the saucepan, add 120 g grated coconut and 1 tsp cornstarch. Cook for a few minutes, stirring constantly, until the filling is moist and sticky but not runny; let it cool.

Heat a flat nonstick skillet over low to medium-low heat and lightly grease it with 15 ml vegetable oil. Pour in about 2 tbsp of batter, tilting and rotating the pan to form a thin crepe; cook for about 45 seconds, flip, and cook for another 30–45 seconds. Repeat with the remaining batter, stacking the crepes as you go.

Place 2 tsp of the cooled coconut filling in the center of each crepe, fold the sides inward, and roll up tightly. Serve the kue dadar warm or at room temperature.