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

Make the coconut filling:

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

Make the pandan crepe batter:

• Combine pandan leaf and water in a high-powered blender and blend until the there is green pandan juice.
• Strain the pandan juice through a sieve and discard the pandan pulp (or make Pandan Cold Brew Coffee with it).
• Measure out 166ml of pandan juice in a medium bowl.
• 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).
• To the bowl, add in the all-purpose flour and whisk to combine.
• Rest the crepe batter for 20 minutes.

Cook the crepes:

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

Assemble the crepes:

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