Dadar Gulung

Dadar Gulung

Coconut and Pandan Dessert Recipe
Coconut Sable

Ingredients

  • 240 g unsalted butter
  • 250 g flour 00
  • 240 g sugar
  • 60 g dried coconut
  • 120 g egg yolk
  • 15 g baking powder

Method

  1. Use a paddle to whip the butter and sugar until smooth and soft.
  2. Gradually add the flour, coconut, baking powder, and egg yolk. Mix well.
  3. Refrigerate overnight.
Pandan Ganache

Ingredients

  • 125 g cream
  • 278 g white chocolate (Ivory Valrhona)
  • 16 g glucose
  • 6 g pandan essence
  • 31 g butter
  • 20 g coconut milk

Method

  1. Bring the cream, coconut milk, and glucose to a boil.
  2. Pour the mixture into a bowl containing white chocolate and pandan essence. Blend well.
  3. Cool to 35°C, then add softened butter and blend again.
  4. Allow to crystallize overnight.
Gula Jawa Crémeux

Ingredients

  • 200 g cream
  • 200 g milk
  • 125 g egg yolk
  • 125 g gula jawa (palm sugar)
  • 1 pinch salt

Method

  1. Bring the milk, cream, and palm sugar to a boil.
  2. Cool the mixture to 40°C, then blend in the egg yolks.
  3. Chill overnight.
  4. Bake in molds at 90°C like a traditional crème brûlée.
Pandan Jaconde

Ingredients

  • 150 g eggs
  • 60 g sugar
  • 7 g trimoline
  • 60 g ground almonds
  • 30 g flour 00
  • 6 g pandan essence
  • 38 g sugar
  • 23 g melted butter
  • 90 g egg whites

Method

  1. Whip the eggs, sugar, and trimoline for 15 minutes at medium speed.
  2. Gradually add the ground almonds, flour, and pandan essence.
  3. Separately, whip the egg whites with sugar until fluffy, then fold into the batter.
  4. Gently fold in the melted butter.
  5. Pour onto a baking tray (950 g for a full tray, 475 g for half) and bake at 185°C for 12-15 minutes.
Coconut Mousse

Ingredients

  • 375 g coconut milk
  • 80 g fresh milk
  • 70 g sugar
  • 11 g gelatine powder
  • 55 g water
  • 600 g semi-whipped cream
  • 60 g coconut purée (Boiron)
  • 8 g lime zest
  • 30 g lime juice
  • 100 g dried toasted coconut

Method

  1. Warm the coconut milk, fresh milk, coconut purée, sugar, and lime juice to 60°C.
  2. Mix the gelatine powder with water, let it set, then melt and add to the warm mixture.
  3. Blend and cool the mixture to 30°C.
  4. Fold in the semi-whipped cream, dried coconut, and lime zest.
Final Assembling

Assembling Layers

  1. Start with a layer of coconut mousse.
  2. Add the frozen gula jawa crémeux.
  3. Follow with another layer of coconut mousse.
  4. Add a layer of pandan jaconde spread with pandan ganache, then freeze and cut to fit.
  5. Top with more coconut mousse and finish with a coconut sable base.
  6. Bake the coconut sable at 165°C for 7-10 minutes until golden brown.
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