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Kuih Dadar
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1 from 1 vote

Kuih Dadar – Bujang Dalam Selimut – Asian Stuffed Pandan Crepes

These coconut stuffed pancakes are popular in Malaysia, Indonesia and Singapore
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Appetizer, street food
Cuisine: Malaysian, Indonesian
Servings: 8


  • 1 cup all purpose flour
  • a pinch of salt
  • 1 lightly beaten egg
  • 1 ¼ cups coconut milk
  • 3 tablespoons pandan extract
  • A few drops of pandan paste
  • oil for cooking crepes.
  • Filling Ingredients:
  • 1 knotted pandan leaf
  • ½ cup palm sugar
  • ½ cup water
  • 14 oz. package frozen grated coconut defrosted (or freshly grated coconut)
  • 1 tablespoon tapioca starch or cornstarch


  • To make the filling, combine pandan leaf, palm sugar and water in a saucepan. Cook until the sugar is all melted.
  • Remove pandan leaf. Add coconut and tapioca starch. Mix until thoroughly combined.
  • Cook on a medium simmer for 5 minutes, until thickened.
  • Let it cool for a bit white we make the crepes.
  • In a large bowl, sift flour and salt.
  • Add egg, coconut milk, and pandan extract.. Mix until thoroughly combined.
  • Add the pandan paste and mix until thoroughly combined. Add more if you prefer a more vibrant green color.
  • Heat a skillet with low sides.
  • Using a pastry brush, coat the pan with a little oil.
  • Using a 2 oz. ladle, slowly drizzle the batter starting in the middle of the pan and then moving in a circular motion from the inside out, while simultaneously slowly rotating pan.
  • Cook 1-2 minutes on each side until set.
  • Remove from pan and repeat until all the batter has been used.
  • Divide coconut filling into 8 portions.
  • Spread one portion on the end of one pancake and roll up into a roll.