Lembut banget kulitnya! DADAR GULUNG!
Kulit dadar gulung
Pandan Crepe Rolls with Sweet Coconut Filling
Bahan
Unti kelapa:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris halus 165 gr gula merah supaya nanti mudah larut.
- Siapkan 1 lembar daun pandan.
- Masukkan 200 gr kelapa parut ke dalam teflon.
- Tambahkan gula merah iris, 30 gr air, daun pandan, dan 2 cubit garam.
- Masak dengan api kecil sambil terus diaduk sampai gulanya meleleh dan meresap ke kelapa.
- Terus masak sampai airnya habis dan untinya kering tapi masih lembab.
- Angkat unti kelapa lalu tunggu sampai benar-benar dingin.
- Campur 210 gr tepung protein sedang, 4 sdm tepung tapioka, dan 1/4 sdt garam.
- Pecahkan 1 butir telur ke wadah lain.
- Tambahkan 50 gr santan kental lalu aduk asal rata.
- Tuang 700 ml air sedikit demi sedikit sambil diaduk sampai adonan licin dan encer.
- Tambahkan pasta pandan secukupnya sampai warnanya sesuai selera.
- Saring adonan supaya tidak ada gumpalan.
- Istirahatkan adonan sekitar 10 menit lalu aduk lagi sebelum dipakai.
- Panaskan teflon sampai benar-benar panas supaya kulitnya berpori.
- Olesi teflon dengan minyak tipis-tipis setiap kali akan menuang adonan.
- Tuang adonan ke teflon panas lalu ratakan.
- Kecilkan api dan masak sampai permukaannya kering dan kulitnya lepas dari teflon.
- Lipat sedikit pinggirnya lalu angkat kulit dadar perlahan.
- Taruh unti kelapa yang sudah dingin di atas kulit dadar dengan sisi berpori menghadap ke luar.
- Lipat sisi kanan dan kiri lalu gulung sampai rapat.
Ingredients
Coconut filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely slice 165 g of palm sugar so it melts easily later.
- Get 1 pandan leaf ready.
- Put 200 g of grated coconut into a non-stick pan.
- Add the sliced palm sugar, 30 g of water, the pandan leaf, and 2 pinches of salt.
- Cook over low heat, stirring constantly, until the sugar melts and soaks into the coconut.
- Keep cooking until the liquid is gone and the filling is dry but still moist.
- Take the coconut filling off the heat and let it cool completely.
- Mix 210 g of all-purpose flour, 4 tbsp of tapioca starch, and 1/4 tsp of salt.
- Crack 1 egg into a separate bowl.
- Add 50 g of thick coconut milk and stir it roughly together.
- Pour in 700 ml of water a little at a time, stirring until the batter is smooth and thin.
- Add pandan paste to taste until you get the green you want.
- Strain the batter so there are no lumps.
- Rest the batter for about 10 minutes, then stir it again before using.
- Heat a non-stick pan until it is really hot so the crepe develops holes.
- Brush the pan with a thin film of oil each time before pouring.
- Pour the batter into the hot pan and swirl it thin.
- Lower the heat and cook until the surface is dry and the crepe releases from the pan.
- Fold the edge over slightly and lift the crepe off carefully.
- Place the cooled coconut filling on the crepe with the porous side facing outwards.
- Fold in the left and right sides, then roll it up tightly.
Cook Mode
Lembut banget kulitnya! DADAR GULUNG!
Lembut banget kulitnya! DADAR GULUNG!
Bahan
Unti kelapa:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris halus 165 gr gula merah supaya nanti mudah larut.
- Siapkan 1 lembar daun pandan.
- Masukkan 200 gr kelapa parut ke dalam teflon.
- Tambahkan gula merah iris, 30 gr air, daun pandan, dan 2 cubit garam.
- Masak dengan api kecil sambil terus diaduk sampai gulanya meleleh dan meresap ke kelapa.
- Terus masak sampai airnya habis dan untinya kering tapi masih lembab.
- Angkat unti kelapa lalu tunggu sampai benar-benar dingin.
- Campur 210 gr tepung protein sedang, 4 sdm tepung tapioka, dan 1/4 sdt garam.
- Pecahkan 1 butir telur ke wadah lain.
- Tambahkan 50 gr santan kental lalu aduk asal rata.
- Tuang 700 ml air sedikit demi sedikit sambil diaduk sampai adonan licin dan encer.
- Tambahkan pasta pandan secukupnya sampai warnanya sesuai selera.
- Saring adonan supaya tidak ada gumpalan.
- Istirahatkan adonan sekitar 10 menit lalu aduk lagi sebelum dipakai.
- Panaskan teflon sampai benar-benar panas supaya kulitnya berpori.
- Olesi teflon dengan minyak tipis-tipis setiap kali akan menuang adonan.
- Tuang adonan ke teflon panas lalu ratakan.
- Kecilkan api dan masak sampai permukaannya kering dan kulitnya lepas dari teflon.
- Lipat sedikit pinggirnya lalu angkat kulit dadar perlahan.
- Taruh unti kelapa yang sudah dingin di atas kulit dadar dengan sisi berpori menghadap ke luar.
- Lipat sisi kanan dan kiri lalu gulung sampai rapat.
Ingredients
Coconut filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely slice 165 g of palm sugar so it melts easily later.
- Get 1 pandan leaf ready.
- Put 200 g of grated coconut into a non-stick pan.
- Add the sliced palm sugar, 30 g of water, the pandan leaf, and 2 pinches of salt.
- Cook over low heat, stirring constantly, until the sugar melts and soaks into the coconut.
- Keep cooking until the liquid is gone and the filling is dry but still moist.
- Take the coconut filling off the heat and let it cool completely.
- Mix 210 g of all-purpose flour, 4 tbsp of tapioca starch, and 1/4 tsp of salt.
- Crack 1 egg into a separate bowl.
- Add 50 g of thick coconut milk and stir it roughly together.
- Pour in 700 ml of water a little at a time, stirring until the batter is smooth and thin.
- Add pandan paste to taste until you get the green you want.
- Strain the batter so there are no lumps.
- Rest the batter for about 10 minutes, then stir it again before using.
- Heat a non-stick pan until it is really hot so the crepe develops holes.
- Brush the pan with a thin film of oil each time before pouring.
- Pour the batter into the hot pan and swirl it thin.
- Lower the heat and cook until the surface is dry and the crepe releases from the pan.
- Fold the edge over slightly and lift the crepe off carefully.
- Place the cooled coconut filling on the crepe with the porous side facing outwards.
- Fold in the left and right sides, then roll it up tightly.
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