To make the filling, combine pandan leaf, palm sugar and water in a saucepan. Cook until the sugar is all melted.

Remove pandan leaf. Add coconut and tapioca starch. Mix until thoroughly combined.

Cook on a medium simmer for 5 minutes, until thickened.

Let it cool for a bit white we make the crepes.

In a large bowl, sift flour and salt.

Add egg, coconut milk, and pandan extract.. Mix until thoroughly combined.

Add the pandan paste and mix until thoroughly combined. Add more if you prefer a more vibrant green color.

Heat a skillet with low sides.

Using a pastry brush, coat the pan with a little oil.

Using a 2 oz. ladle, slowly drizzle the batter starting in the middle of the pan and then moving in a circular motion from the inside out, while simultaneously slowly rotating pan.

Cook 1-2 minutes on each side until set.

Remove from pan and repeat until all the batter has been used.

Divide coconut filling into 8 portions.

Spread one portion on the end of one pancake and roll up into a roll.