There are some recipes that feel familiar even before you make them, and Kuih Dadar (or Kuih Gulung) is one of them. They’re soft pandan crepes wrapped around a fragrant gula melaka coconut filling, simple on paper, but one that really depends on getting the small details right!

The crepe has to be thin yet pliable, filling moist but not wet and the balance of flavours needs to come through cleaning.

My recipe keeps things authentic and straightforward, focusing on technique and flavour to help you nail down the first Kuih Dadar you will make!

Tips For Success!

  • Get the Gula Melaka Coconut Filling right. The filling should be moist, glossy and slightly sticky, not wet. If it’s too loose, it will leak when rolling. However, if it’s too dry, it loses that nice gula melaka soaked crunch!
  • Keep your heat low and stedy. A gentle heat allows the crepe to cook evenly without becoming rubbery or developing uneven texture. It also helps keep the flavour clean, especially when working with coconut milk.
  • Don’t over-thin the crepes. A very thin crepe might look delicate but it can tear easily. Aim for a thin, even layer that is still soft and slightly elastic.
  • If making a big batch, stack and cover immediately. As you cook, stack the crepes. However, if you’re not working with them immediately especially when making a big batch, keep them covered to trap a bit of steam to keep them soft and easy to roll.
  • Roll while warm. Crepes are easiest ot handle when they are slightly warmed or freshly cooled. If they dry out too much, tehy may crack when folded.

Once you make the very first roll, it’s going to be a recipe that comes together quite naturally. The components are straightforward, and it’s something you can make in small batches at home, whether for tea, for family or just to recreate something familiar.

There’s also something quite satisfying about the process itself, cooking the crepes one by one, then rolling them into neat little rolls!

If you’re unsure, feel free to reach out, and I’ve also done a video guide for ease of reference especially for the rolling process.

Without further ado, the recipe!

Kuih Dadar Recipe
by Javier Tan May-03-2026

Learn how to make authentic Kuih Dadar with soft pandan crepes and a moist gula melaka coconut filling. A delicious Southeast Asian treat.

Ingredients (Kuih Dadar Crepe)

  • 1 Cup or 240g Coconut Milk
  • 1 Cup or 240ml Water
  • Approx 8 – 10 Pandan leaves, cut into smaller pieces
  • 2 Tsps or 10ml Pandan Extract (optional, recommended for stronger fragrance)
  • 2 Tbsp + 1 Tsp or 30g of Sugar
  • 1 Large Egg, approx 60g
  • 1 and 1/3 Cup or 200g of Plain / All-Purpose Flour, Sifted
  • 1 Tbsp or 15ml of Flavourless Vegetable Oil (e.g. Canola)

Ingredients (Gula Melaka Coconut Filling)

  • 3/4 Cup or 150g Gula Melaka, finely chopped
  • 3 Tbsp or 45g Water
  • 1 Pandan leaf, knotted
  • Pinch of salt
  • Approx 2 cups or 230g Freshly Grated Coconut, loosely packed

Instructions

  1. In a saucepan, medium-low heat, combine gula melaka, water, salt and pandan leaf knot until all gula melaka has dissolved.
  2. Then, add in the freshly grated coconut and stir well. Continue cooking until filling is moist, but no longer liquidy at the bottom, approx 8 – 10 mins. Set aside.
  3. Next, blend coconut milk, water, pandan leaves and pandan extract until smooth. Pass through a sieve to remove residue/leftover leaves.
  4. Transfer the coconut pandan mixture into a bowl, and whisk in sugar and egg.
  5. Then, whisk in the flour until combined and then mixing in the oil. Let the batter rest for 30 minutes.
  6. Using a frying pan of at least 6 inch, lightly oil it and set to medium low heat.
  7. Pour in close to 1/4 cup of batter and swirl lightly to spread, cooking for 1 – 2 minutes until the top is dry. Transfer to plate using spatula or flip the pan upside down.
  8. Once done, place 1 – 2 tbsp of filling 2cm away from the edge, and continue rolling. Then, tuck in the sides near the final roll before folding in the last flap.
  9. Serve and enjoy! Best served on the day itself!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 12 – 15 Kuih Dadar / Kuih Gulung

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature and best consumed on the day itself, latest the next day.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan