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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A classic Indonesian dessert featuring vibrant green pancakes filled with a sweet, sticky coconut mixture. The pandan extract gives the pancakes their signature color and aroma, while the coconut filling is rich and caramel-like, thanks to palm sugar. Perfect as a treat or snack, these rolls are a delightful combination of textures and flavors, especially when paired with tea or coffee.
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Combine grated coconut, palm sugar, water, pandan leaf, and salt in a pot.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes sticky.
Combine flour, coconut cream, egg, salt, pandan extract, and coconut oil in a mixing bowl.
Gradually add water while whisking until the batter is smooth and free of lumps.
Heat a non-stick pan over medium heat.
Pour a small amount of batter into the pan, swirling to create a thin, even layer.
Cook for about 1–2 minutes until the surface sets, then remove the pancake from the pan.
Repeat with the remaining batter.
Place a spoonful of coconut filling on one side of a pancake.
Fold the sides inward and roll tightly, like a spring roll.
Enjoy this sweet, coconut-filled dessert with your favorite tea or coffee.
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If pandan extract is unavailable, substitute with vanilla extract for a different flavor.
Use a non-stick pan to ensure the pancakes cook evenly and don't stick.
For a more intense green color, add a little more pandan extract.
Can I use regular sugar instead of palm sugar?
Yes, but the flavor will be slightly different. Palm sugar adds a caramel-like depth to the filling.
Can I make the pancakes ahead of time?
Yes, you can make the pancakes ahead and store them in an airtight container. Assemble the rolls just before serving.
What can I use if I don't have pandan extract?
You can use vanilla extract for flavor, but the green color will be missing.
How do I store leftovers?
Store the rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I use dried coconut instead of fresh grated coconut?
Fresh grated coconut is recommended for the best texture, but you can use dried coconut rehydrated in warm water as a substitute.
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