Kueh dadar - Pancakes with coconut

Cooking time: 30 min. / 15 min.Difficulty: easy


I was always wondering, where is the green colour in Southeast Asia pancakes coming from. Now I know. Of course it is not an artificial food colorant. It is a completely natural juice from pandan leaves. May be you have pandan as a house plant in your home. If not, no worries, just skip it. The pancakes will be delicious anyway. Not only because of the delicious coconut filling, but rice flour and coconut milk in the batter make the pancakes light and tasty.


First we will start with the batter. Put pandan leaves into a blender, mix with water, blend and strain the juice over a piece of cloth.

Mix with other ingredients for the batter. Set aside for 20-30 minutes.

Melt butter in a pan. Pound palm sugar into pieces, mix with hot water and add to the pan together with pandan leaf. 

As soon as it starts bubbling, add coconut and stir constantly about 1 minute. Water should evaporate shortly. Remove from stove. Do not leave it on fire too long, otherwise the mix will get hard because of caramelized sugar.

Remove pandan leaf.

Fry pancakes from both sides. Put on a plate, put the filling on and roll.


To buy palm sugar USUK, Europe, pandan leaves USUK, Europe, rice flour USUK, Europe




For 4 portions:


  • 120g rice flour
  • 30g fine wheat flour
  • 1 egg beaten
  • 75 ml coconut milk
  • 5 pandan leaves torn on pieces
  • 225 ml water
  • 1/4 tsp salt


  • 350g fresh grated coconut 
  • 150g palm sugar
  • 1 pandan leaf
  • 1 dcl hot water
  • butter

Authentic tools needed:

  • blender
  • coconut scraper