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Pandan Crepes with Coconut Filling

Indonesian sweets and desserts are characterized by the proliferation of coconut and pandan. We even have a multipurpose coconut filling (Indonesian: unti kelapa) made from grated coconut, palm sugar, and of course scented with pandan leaves. I am going to use this filling to prepare dadar gulung (pandan crepes with coconut filling), but there are many other treats that use this filling such as ketan unti (steamed glutinous rice paired with coconut filling), kue ku (red tortoise cake with coconut filling), and kue bugis ketan hitam (black glutinous rice cake with coconut filling). Unti kelapa can also used as bread filling, steam bun filling, and cookie filling. Very versatile right?

I cut some of the crepes in two so you can see the coconut filling.

I cut some of the crepes in two so you can see the coconut filling.

You will need a non-stick pan or a well seasoned cast iron skillet to prepare the crepes, otherwise be prepare for many grievances. I don’t know about you, but my first batch of crepe is always going to be garbage. Luckily if the rest are non-garbage, you should still be able to get about a dozen of crepes from the remaining batter. Don’t worry if you cannot get a nice round shape out of the crepes since we are going to use them as wrapper, exactly like a spring roll wrapper (if you know how to wrap spring roll filling with a spring roll wrapper, you know how to wrap coconut filling with these crepes), so nobody will ever need to know about the non-round shape of your (and my) crepes.

Indonesian dadar gulung (pandan crepes with coconut filling).

Indonesian dadar gulung (pandan crepes with coconut filling).

Pandan Crepes with Coconut Filling

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 12

Print Recipe


  • Unti kelapa (Coconut filling)
  • 1 cup water
  • 200 gram palm sugar, or brown sugar
  • 100 gram sugar
  • 1/2 teaspoon salt
  • 2-3 pandan leaves, knotted
  • 1 packet (1 pound / 450 gram) frozen/fresh grated coconut, thawed if frozen
  • Dadar pandan (pandan crepes)
  • 1 cup pandan juice (1 cup water + 1 cup pandan leaves)
  • 100 gram all purpose flour
  • 4 tablespoon coconut milk
  • 1 egg
  • 1/8 teaspoon salt


  • Unti kelapa (Coconut filling)
    1. Boil together water, palm sugar, sugar, salt, and pandan leaves in a wok/frying pan on medium heat.
    2. Once all sugar has melted, add grated coconut and mix well.
    3. Continue cooking until all the liquid has evaporated. When no liquid oozes out from the filling when pressed with a spatula/back of a spoon, the filling is done.
    4. Transfer to a mixing bowl and let the filling cool to room temperature. Store any unused filling in the fridge for up to 1 week.
  • Dadar pandan (pandan crepes)
    1. With a food processor/blender, puree pandan leaves with water until pulverized. Strain the juice into a mixing bowl.
    2. Add all purpose flour, coconut milk, egg, and salt into the mixing bowl with pandan juice. Whisk to combine.
    3. Let the batter rest for 30 minutes to 1 hour.
    4. Heat an 6" or 7" non-stick frying pan/skillet on medium heat, brush with a bit of oil.
    5. Pour batter into the pan to make thin crepe. When the edges are browned, remove from the pan and place on a plate. Repeat until all batter is used up.
  • To serve
    1. Each of the crepe should have a browned pork marked side that touches the frying pan, and a green smooth side.
    2. Take one crepe, smooth side facing up, place a tablespoon of coconut filling at the center of the crepe, then wrap the filling as if wrapping a spring roll (a.k.a. fold right and left side of the crepe over the filling, then roll from bottom to top.)


  • Axelia Lula Axelia Lula says:

    makes me very tempting and melted

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