Indonesian Coconut Pancake Rolls

Instructions

1. Prepare the pancake batter
   In a large mixing bowl, combine flour, egg, and salt. Gradually add coconut milk and water while whisking to prevent lumps. Add pandan extract or paste and whisk until you have a smooth, thin batter with a vibrant green color. Let the batter rest for 15 minutes.
2. Make the coconut filling
   In a large pan over medium heat, combine grated coconut, palm sugar, knotted pandan leaves (if using), and salt. Cook while stirring continuously until the sugar melts completely and the mixture turns golden brown and slightly dry, about 10-15 minutes. Remove pandan leaves and set filling aside to cool.
3. Cook the pancakes
   Heat a small non-stick pan (about 8 inches) over medium heat. Lightly brush with oil. Pour about 3 tablespoons of batter into the pan, swirling quickly to coat the surface evenly with a thin layer. Cook until the edges start to lift and the pancake is set (about 1-2 minutes). Don't flip the pancake; it only needs to cook on one side. Transfer to a plate and repeat with remaining batter.
4. Fill and roll the pancakes
   Place a pancake on a flat surface with the cooked side facing up. Add about 1-2 tablespoons of coconut filling in a line across the bottom third of the pancake. Fold the bottom edge over the filling, then fold in the sides and roll up tightly (like a spring roll). Repeat with the remaining pancakes and filling.
5. Serve or store
   Serve the dadar gulung at room temperature. They can be stored in an airtight container at room temperature for 1-2 days, or refrigerated for up to 4 days. Bring to room temperature before serving for the best flavor and texture.