Monday, September 14, 2009
Dadar Unti (Indonesian Crepes Stuffed With Coconut)
Traditionally, this traditional sweet is shaped like this. The coconut filling is always enclosed inside the crepes, to avoid spills.
But that's a bit boring, isn't it? I could give it a twist...
for the crepes:
120 gr plain flour
320 ml coconut milk
1/4 tsp salt
pandan paste or green food coloring (optional)
butter, to grease
1. Combine flour and salt in a medium bowl.
2. Make a hole in the center. Add egg, coconut milk, and pandan paste or green food coloring, if using. Whisk until batter is no longer lumpy. Cover and refrigerate for at least 2 hours.
3. Preheat a small nonstick pan over medium-high heat. Grease with butter. Pour 1/4 cup of batter. Swirl to cover base. Cook until crepe starts to pull away from pan. Transfer to a plate. Repeat with remaining batter.
- adjust the amount of batter per crepe with your pan size
- to prevent crepes from sticking to each other, place a sheet of parchment paper between crepes
for the filling:
75 gr dessicated coconut
75 gr palm sugar (or brown sugar if you can't get palm sugar), thinly sliced
1 pandan leaf or 1 tsp pandan extract
50 ml coconut milk
1. Mix all ingredients in a medium saucepan over medium-low heat until combined. Cook until coconut mixture starts to dry up.
No assembly instructions here. You can sprinkle the coconut mixture as a topping, you can enclose it inside the crepes like how we are used to do it in Indonesia, or you can make it more crepe-like just as I did. Or perhaps you've got a better idea?