Ask Indonesian people, and they would say that this dessert is theirs. The same answer would likely be the same if you ask some Malaysians or Singaporeans, I do know that these desserts are available around the region here, I am not sure, however, who invented them.
Anyway, these are basically sweetened grated coconut wrapped in crepe. In Indonesian, these are called "dadar gulung" or rolled crepes. In English, people tend to call them Coconut Crepes or in Malay it is known as kuih dadar or translated as, hopefully I am right, crepe cake.
Why green? It is contributed by the fact that the dough for the crepes is mixed with pandan (screwpine) leaves essence, which is green. I am aware that some bottled pandan essence is not green. Pandan leaves are green, the real essence of the leaves is green. I had first hand experience in extracting the juice from pandan leaves and I know it is green.
The filling is brown because the coconut is cooked with palm sugar, which is brown in color. The taste? Delicious, simply delicious.
Dadar Gulung/Coconut Crepes
Ingredients:
Coconut fillings:
200 ml water
200 gr palm sugar
300 gr grated coconut (fresh)
pandan leaves (one or two)
1/2 tsp salt
Crepes:
1 c flour
3/4 c coconut milk
3/4 c water
2 eggs
1 Tsp cooking oil
1/4 -1/2 tsp salt
a few drops of pandan essence/paste
Method:
Filling:
Boil water with the palm sugar until it is completely dissolved. Add the coconut, pandan leaves and salt and stir well until nearly all the water is absorbed.
Crepes:
Mix all the liquid well and slowly add to the flour while stirring and whisking until they all well combined.
Heat the pan to make crepes, brush with a little bit of oil or margarine. Pour enough batter on to the pan, tilt it to spread the batter around. Brown the bottom side and flip over.
Fill each cooked crepe with the filling, the same way you do to spring roll. (I assume you know this one, please!)
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