Dadar Gulung


Pancake Filling
250g grated coconut
100g of Bali Nutra Coconut syrup
1-3 inch cinnamon stick


Pancake Mix

250ml coconut milk

250g flour
100ml of water
1 egg
1 teaspoon of juice of leaves OR a few drops of Pandan Pandan paste if you have (this one for color)


1. Mix coconut, coconut syrup and cinnamon. Fry the mixture in a dry skillet over medium then add water. Stirring constantly for about 5 minutes until mixture is dry. Set aside, remove cinnamon stick.

2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water.

3. To make the pancake mix flour, eggs, pandan paste, coconut milk with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (Frying Pan) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.

4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.



400 gram white sticky (glutinous) rice
25 ml hot water
250 ml coconut milk
200 gram Bali Nutra Coconut Syrup
3 pandan leaves (Indonesian: daun pandan)



1. Steam rice for 20 minutes then sprinkle the rice with the 25 ml of hot water. Continue steaming for another 20 minutes.

2. Add coconut milk, coconut syrup and pandan leaves to a boil in a pot. Reduce heat and simmer for 10 minutes and stir. Strain and return the strained liquid to the pot.

3. Once the rice has finished steaming, add the rice to the pot containing the palm sugar liquid. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.

4. Prepare a baking tray with cling film, then pour the rice into the tray. Press to flatten the rice as best as you can. Let it cool at room temperature, this should take about up to 2 hours. Once it has cooled it is ready to eat. Just cut and serve.