Indonesian Pandan Coconut Crepe Rolls

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A classic Javanese snack of thin, naturally green pandan crepes rolled around a fragrant filling of grated coconut cooked with palm sugar. The crepes are tender and aromatic while the filling is sticky, toasty, and caramel-sweet, making these rolls a beloved tea-time treat across Indonesia.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 16 gSaturated Fat
• 50 gCarbs
• 4 gFiber
• 28 gSugar
• 7 gProtein
• 180 mgSodium
• 280 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the pandan crepes

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) coconut milk
• 1/2 cup (120 ml) water
• 2 tablespoons pandan extract
• 1/4 teaspoon fine salt
• 1 tablespoon melted unsalted butter
• 1/2 teaspoon green food coloring (optional)

For the coconut palm sugar filling

• 2 cups (200 g) grated fresh or thawed frozen coconut
• 1/2 cup (100 g) dark palm sugar, finely chopped
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 pandan leaf, knotted
• 1/4 teaspoon fine salt
• 1 tablespoon tapioca starch

Directions

1. Whisk the flour, eggs, coconut milk, water, pandan extract, salt, melted butter, and food coloring (if using) in a bowl until completely smooth. The batter should resemble thin heavy cream; strain through a fine sieve, cover, and rest for 15 minutes.
2. Meanwhile, make the filling: combine the grated coconut, palm sugar, granulated sugar, water, knotted pandan leaf, and salt in a heavy non-stick skillet. Cook over medium heat, stirring frequently, until the sugars melt and the mixture thickens into a glossy, sticky paste, about 10 to 12 minutes.
3. Sprinkle the tapioca starch over the filling, stir vigorously for 30 seconds until the mixture binds and pulls away from the pan, then transfer to a plate and let cool until just warm.
4. Heat an 8-inch (20 cm) non-stick crepe pan over medium-low heat and lightly grease with a touch of butter or oil. Stir the batter and pour about 3 tablespoons into the pan, swirling immediately to form a thin, even layer.
5. Cook the crepe for 60 to 90 seconds until the surface looks set and dry, flip carefully, and cook 30 seconds more. Slide onto a plate and repeat with the remaining batter to make 8 crepes, stacking them as you go.
6. Place a crepe flat on a clean surface, spoon about 2 tablespoons of the cooled coconut filling across the center, fold the left and right sides inward over the filling, then roll tightly from the bottom up like a small burrito.
7. Repeat with the remaining crepes and filling, arranging the rolls seam-side down on a serving plate. Serve at room temperature, ideally with hot tea or coffee.

Cook’s Notes

• If pandan extract is unavailable, blend 6 to 8 fresh pandan leaves with 1/4 cup water, strain, and use the vivid green juice in place of the extract for a fully natural color and aroma.
• The batter must be quite thin; if it thickens while resting, whisk in 1 tablespoon of water at a time until it coats the back of a spoon lightly.
• Use a well-seasoned or non-stick 8-inch pan and keep the heat at medium-low so the sugar-rich crepes do not brown too quickly or tear.
• Let the filling cool to just warm before wrapping so the steam does not soften and tear the delicate crepes.
• For a softer, more pliable crepe, brush each cooked crepe lightly with a thin layer of sweetened condensed milk before adding the filling.

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