Directions

To Prepare

1. Place shredded coconut, Gula Melaka, knotted pandan leaf and salt onto non stick frying pan and fry on medium heat until Gula Melaka is melted and coats shredded coconut.
2. Add water and continue to fry until coconut is caramelised. Set aside to let it cool. Divide into 10 portions.
3. Put cut pandan leaves and water into blender and blitz till fine. Strain through a fine mesh to get pure pandan extract.
4. Mix flour, pandan extract, egg, salt, coconut milk and water until fully incorporated. Strain batter and discard any lumps.
5. Heat up a 20cm non stick pan on low heat. Brush some oil and rub over with a paper towel.
6. Scoop a ladle of batter onto heated pan and swirl to cover the surface. Let it cook for 3-4 mins. Only cook on one side. Remove and let it cool on a flat surface. Continue with this process until all batter finished.
7. Scoop a portion of cooled shredded coconut onto the bottom of a crepe. Fold the bottom up covering the shredded coconut. Fold both left and right to make a pocket and roll up from the bottom.