Dadar Gulung / Pancake Rolls with Coconut Filling
A couple of years ago, I read an article regarding pancake from around the globe in Martha Stewart Living Magazine. The article opened my eyes about the richness of the world of pancake. Some of them were familiar to my tongue, but I never imagined before those were the family of pancake. Some of them, were really new for me.
I remembered when we lived in Malaysia, back in 2002-2005, we enjoyed the famous Roti Canai every week and also we were introduced to an Indian-Malay crisp pancake called 'Roti Topi'. Years later, when we lived in Mumbai, I liked to try many types of Dosa; a thin pancake with crisp exterior and slightly spongy interior. They are the member of Pancake Family. Hhhhm... so other than 'American Pancake' that I regularly make for my family breakfast, I recognize some other pancake that come from other cultures.
I believe that pancake are familiar culinary in many cultures. Some of them prepare their pancake as breakfast, some of them enjoy it for snack or some savoury pancake are for dinner. Nevertheless the concept of making pancake are the same; making basic batter, cook perfectly and give flavor.
This time I made one of our traditional snacks that is a family member of pancake. For me, I always call it 'Dadar Gulung' (~pancake rolls) but some people call it 'Dadar Enten'. This popular snack is very easy to be recognized from the color of it, which is green. The green color comes from the Suji leaves.
Grated coconut that is cooked together with 'Gula Jawa' (our traditional brown sugar) are the common filling for this snack and we call it 'Unti Kelapa'. For my Dadar Gulung, I gave a special flavor; i.e. chopped Jack Fruit meat. Jack Fruit is very easy to be found in market since last month. Yeah, I got a very special flavor of Dadar Gulung.
Source : Masakan dan Kue Indonesia by Hiang Murahimin & Roos Suyono [femina]
Bahan / Ingredients :
250 gr tepung terigu / 250 gr all purpose flour
1/4 sdt garam / 1/4 tsp salt
2 butir telur / 2 eggs
600 ml santan dari 1/2 butir kelapa / 600 ml coconut milk from 1/2 coconut
50 ml air daun suji / 50 ml suji water
Margarin untuk olesan / margarine for brushing
Isi / Filling:
3/4 butir kelapa yang agak muda, parut memanjang / fresh greated coconut (from 3/4 coconut)
200 gr gula merah, sisir / 200 gr brown sugar, finely chopped
25 gr gula pasir / 25 gr sugar
2 lembar daun pandan, potong-potong / 2 pandan leaves, cut
200 ml air / 200 ml water
1/4 sdt garam / 1/4 tsp salt
Campurkan tepung dan garam dalam mangkuk, aduk rata. Buat lubang di tengahnya, pecahkan telur di dalamnya. Aduk sambil tuangi santan sedikit demi sedikit sampai adonan licin. Terakhir masukkan air daun suji dan aduk sampai tercampur betul.
Panaskan wajan datar anti lengket, olesi dengan margarin. Tuang 1 sendok sayur (50 ml) adonan ke dalamnya, dan putar wajan cepat-cepat untuk membuat dadar tipis. Sesudah dadar matang, balikkan dan masak sisi lainnya sebentar, angkat. Taruh dadar bertumpuk di atas piring, dengan memberi sepotong kecil daun pisang atau potongan kertas roti di antara setioa dadar agar tidak saling lengket.
Isi : Campurkan kelapa parut, gula merah, gula pasir, daun pandan, air dan garam, kemudian masak sampai mengering sambil diaduk-aduk, angkat. (Saya menambahkan potongan nangka beberapa saat sebelum diangkat)
Ambil selembar dadar, taruh 1 sendok makan adonan isi ditengahnya. Kemudian lipat ke tiga sisi dadar ke dalam lalu gulung. Hidangkan.
Combine flour and salt in a bowl and stir well. Make a crater in the middle, break the eggs in it. While stirring, pour the coconut milk little by little until the dough is smooth. At the end, pour the water of suji leaves and stir until it is mixed well.
Heat a nonstick griddle, spread with margarine. Pour 1 serving spoon (50 mL) of batter onto it, and quickly rotate the pan to make a thin pancake. After the pancake is cooked, flip it and cook other side for a while, then remove from heat. Place pancake on a plate, stack them up by giving a small piece of banana leaf or a piece of baking paper between each pancake to prevent sticking together.
Filling: Mix grated coconut, brown sugar, granulated sugar, pandan leaves, water and salt, then cook until dry, stirring well, remove from heat. (I add some jack fruit meat, just before remove the mixture)
Take a piece of pancake, put 1 tablespoon of filling in the middle of pancake. Then fold the pancake into the three sides and then roll. Serve.
To make Suji Water :
Gather about 15 suji leaves, pound until fine and add 50 ml water. Add 1 tsp of betel lime water. Squeeze, sieve and mix immediately into the dough or with other ingredients.
(source: The Best of Indonesian Dessert by Yasa Boga)
Just a little tip; if you have no enough time to make all the preparation of this food in one day, you can prepare the filling a day before and keep it on the fridge. That's what I did.
Have a Good Monday Night.