Put 10 pandan leaves (cut into small pieces) into a blender

Pour in 150 ml water into blender

Blend pandan leaves into a fine pulp

Sieve out 150 ml pandan juice by squeezing the pandan pulp dry

Sieve 200 g plain flour

Add 1/2 tsp salt

Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into bowl of sifted flour

Mix until flour and santan come together

Pour in the pandan juice and mix well

Add 1/2 tsp cooking oil

Add 1 large egg and mix well

Heat up a non-stick pan over low heat

Pour in a ladle of pandan batter

Swirl the batter around to distribute it evenly

Cook until the batter firms up

Shake the pan until the pancake comes loose

Gently lift one side to check that it’s cooked

Cut 120 g gula melaka (palm sugar) block into small pieces

Cut 6 pandan leaves and crush them by twisting

Add 50 ml water into pan

Add the cut gula melaka pieces

Stir gula melaka and water over low heat

Add 1/2 tsp salt

Add crushed pandan leaves to pan and continue stirring until the gula melaka melts

Turn off the heat and remove pandan leaves from pan

Add 300 g grated coconut into pan

Warm up frying pan over low heat. Mix grated coconut with the melted gula melaka.

Cook thoroughly until all the grated coconut is coated with the melted gula melaka

Place a heaped tsp of sweetened grated coconut onto pancake

Roll it up tightly into a spring roll shape