For visual step-by-step instructions, refer to the images in the post.

Make the coconut filling:

Cup of Yum
1. Add hot water and palm sugar disc in a bowl and microwave for 30-50 seconds, until the palm sugar dissolves.
2. Let it cool and add in tapioca starch and sea salt. Give it a stir and set aside.
3. In a small saucepan over low heat, toast the dried coconut flakes, stirring until golden in colour
4. Add in the palm sugar slurry and cook over low heat until the coconut flakes turn into a dry paste.
5. Transfer to a bowl and let cool. Set aside.

Make the pandan crepe batter:

1. Combine pandan leaf and water in a high-powered blender and blend until the there is green pandan juice.
2. Strain the pandan juice through a sieve and discard the pandan pulp (or make Pandan Cold Brew Coffee with it).
3. Measure out 166ml of pandan juice in a medium bowl.
4. Add 50ml coconut milk and 1 large egg to produce a total of 272ml of liquid. (If it doesn't total 272ml, add enough water until it does).
5. To the bowl, add in the all-purpose flour and whisk to combine.
6. Rest the crepe batter for 20 minutes.

Cook the crepes:

1. Heat up a 7" frying pan over medium heat.
2. Grease the pan with coconut oil.
3. Use a ¼C (¼ measuring cup) to scoop the crepe batter and pour it into the pan (Step 7 below).
4. Quickly tilt the pan to coat the batter around the pan.
5. Cook over medium heat until the surface of the crepe is dry to the touch, about 2 minutes. Do not flip the crepe.
6. Remove the crepe with a spatula and let it cool on a wire rack or plate.
7. Repeat with the remaining batter.

Assemble the crepes:

1. Place a crepe with the cooked side facing up (smooth surface facing down).
2. Add a portion of coconut filling towards the bottom 3rd.
3. Wrap the filling from the bottom up, tucking in both ends and roll into a cylinder.
4. Repeat with the remainder.