Dadar gulung: pandan crêpes
Kue dadar gulung: pandan crêpes are a sweet Indonesian treat. With this recipe from the FavorFlav top 100, you too can enjoy this delicious recipe in no time.
The editorial team unanimously agrees: pandan makes everything better. The long, narrow leaves of the screw palm are used not only for their green color, but also for their distinctive aroma. It’s not for nothing that pandan is called the vanilla of the East. This recipe has been on FavorFlav.com since our early days and every so often we put it prominently at the very top of the homepage without hesitation. The more pandan, the more joy!
How to make it
1. For the filling, tie a knot in each pandan leaf. In a saucepan, bring 130 milliliters of water and the pandan leaf to a boil. Once the water boils, reduce the heat and add the palm sugar and salt. Once the palm sugar has dissolved, add the grated coconut and stir until the water has been completely absorbed. Set the coconut filling aside.
2. For the crêpes, sift the flour into a large bowl and mix in the salt. Beat the eggs and add them to the flour mixture. Whisk in the coconut milk in batches. Finally, stir the pandan extract into the batter.
3. Heat 1 tablespoon of sunflower oil in a frying pan (Ø 20 centimeters) over medium heat. Pour 1 ladleful of batter into the pan and cook the crêpe without turning it over. If you do, it will break when you roll it up. The crêpe is ready when the batter on top has completely set. Repeat until all the batter has been used.
4. Remove the pandan leaf from the pan with the coconut filling. Spread 1 heaped tablespoon of coconut filling over 1 crêpe, fold the sides inward and roll it up. Repeat with the remaining crêpes.
Tip: Want to make your own pandan extract? Cut off the white bottom part of about 15 pandan leaves and finely blend them with a splash of water in a food processor. Strain the mixture through cheesecloth or a tea towel. You can keep the extract for about 1 week, but freezing it works fine too. Do note that bottles of this extract will be less vivid in color; the extract from the toko contains coloring.
Title: The 100 best dishes you must have eaten
Authors: Marcus Polman, Renée Conradi and Emma de Thouars
Price: €31,99
Publisher: Carrera Culinair
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