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Ramadhan recipe: Fairmont Jakarta's 'dadar gulung'

Jessicha Valentina
Jessicha Valentina

The Jakarta Post

Jakarta  /  Sat, May 27, 2017  /  03:03 pm

The holy month of Ramadhan is just around the corner. Muslims all around the world will be fasting for the whole month.

After a long day of fasting, it is recommended to eat light, sweet and nutritious food to top up your energy.

Arcad Fadillah, chef de cuisine at Fairmont Jakarta’s Spectrum restaurant, shares his creation of dadar gulung, which is suitable for iftar (breaking-of-the-fast meal).

Dadar gulung is a popular jajanan pasar (traditional dessert),” he told The Jakarta Post.

Unlike the usual dadar gulung, Arcad adds banana to the sweet treat.

“The banana is nutritious and helps to keep the stomach full until maghrib [dusk prayer],” he said. (asw)

Read also: A simple guide to healthy eating during Ramadhan

Dadar gulung, caramelized banana, grated coconut, kinca sauce

Dadar gulung skin


  • 4 pandan leaves
  • 50 ml water
  • 100 ml milk
  • 100 ml coconut milk
  • 45 grams sugar
  • 2 grams salt
  • 1 piece orange, peeling off the skin to use as zest
  • 150 grams flour
  • 1 egg
  • 50 grams butter

Caramelized banana

  • 50 grams butter
  • 1 banana
  • 10 grams brown sugar
  • 50 ml honey

Sweet grated coconut

  • 50 grams grated coconut
  • 10 grams palm sugar

Kinca sauce

  • 50 ml coconut milk
  • 25 grams palm sugar
  • 1 pandan leaf


Dadar gulung skin

  • Create pandan paste by boiling pandan leaves and water.
  • Use a food processor to blend the boiled pandan leaves. Use a strainer to squeeze out the juice.
  • In a bowl, combine pandan paste with other ingredients and whisk well. Strain the batter in a chinois to remove any lumps.
  • Heat a nonstick pan and cook the mixture.

Caramelized banana

  • Melt butter in a nonstick pan.
  • Lay banana flat in the pan. Cook until it turns soft.
  • Add brown sugar and honey. Stir until it caramelizes.

Sweet grated coconut

  • Heat a frying pan
  • Cook grated coconut and palm sugar over medium high heat until the sugar melts and coats the coconut.

Kinca sauce

  • Combine all the ingredients in a nonstick pan. Cook over medium heat.
  • Reduce heat gradually and stir until the sauce thickens.


  • Put the dadar gulung skin on a plate. Lay caramelized banana on the skin. Fold the skin into a rectangle.
  • Pour sweet grated coconut on top of the dadar gulung.
  • Serve with kinca sauce on the side.