Vegan Dadar Gulung (Pandan Coconut Crepe Rolls – Traditional Indonesian Sweet Dessert)
Vegan Dadar Gulung is one of Indonesia’s most beloved traditional sweets, recreated completely free of eggs, dairy, or animal products! Soft, thin, fragrant green crepes infused with natural pandan aroma are wrapped around a rich, sweet, caramelized coconut filling made with palm sugar. It has a lovely balance of gentle pandan fragrance, sweet caramel notes, and soft, chewy texture — capturing the authentic taste of home‑style Indonesian desserts perfectly, while being fully plant‑based.
Shared by novi
Time
45 min
Serves
8
Difficulty
medium
🛒 Ingredients
- #For the Pandan Crepe Batter:
- 150g all‑purpose flour
- 2 tbsp rice flour
- 300ml unsweetened coconut milk
- 100ml fresh pandan juice (blend 4–5 pandan leaves with water, then strain)
- 1 tbsp neutral vegetable oil (coconut or sunflower oil)
- ¼ tsp fine salt
- 1–2 tbsp extra water, if needed
- #For the Sweet Coconut Filling:
- 250g freshly grated mature coconut (or rehydrated desiccated coconut)
- 180–200g shaved palm sugar
- 2 tbsp water
- 2 pandan leaves, knotted
- ¼ tsp fine salt
👩🍳 Instructions
- 1
Make the filling first: Place the grated coconut, palm sugar, water, pandan leaves, and salt in a pan over low heat. Stir gently and cook for 8–10 minutes until the sugar melts fully and the mixture turns golden, sticky, and clumps together. Remove the pandan leaves and set aside to cool completely.
- 2
Prepare the batter: In a mixing bowl, whisk together the all‑purpose flour, rice flour, and salt. Gradually add the coconut milk and pandan juice while whisking continuously until you get a smooth, lump‑free batter. Stir in the oil, and add a little extra water only if the batter is too thick — it should be the consistency of thin pancake batter. Strain the batter for the best texture.
- 3
Cook the crepes: Lightly grease a non‑stick pan with a tiny amount of oil and heat over low‑medium heat. Pour one small ladle of batter into the pan, then quickly tilt and swirl to spread it into a thin, even circle. Cook for 30–45 seconds until the crepe sets and lifts easily from the pan — you do not need to flip it. Transfer to a plate and repeat until all batter is used.
- 4
Assemble: Place 1–2 teaspoons of the cooled coconut filling along the center of each crepe. Fold the sides in slightly, then roll it up tightly like a wrap. Serve at room temperature.