Blend the pandan leaves with some water

Squeeze the green juice through some muslin or a fine sieve. This will result in a fragrant jewel green liquid

Sift the flour in a mixing bowl and make a well, add the salt

Pour in the liquids and the egg and mix well

Adjust your ingredients to make a batter that coats the back of your spoon

Leave aside and make the filling

To make the filling, chop up the Gula Melaka

In a pan, melt the Gula Melaka, sugar and the pandan leaves in water over a slow heat

When the sugar is melted, add the coconut and stir well

If the mixture looks a bit too dry, add a bit of water

Cook on a low heat for about 15 minutes as you want the coconut mixture to be moist and not dry

Let it cool before the next step

Make the pancakes in a small frying pan or a specialised crepe pan. It might take a few test pancakes to get the pan seasoned correctly. You can use oil and a bit of butter to oil the pan for a bit of flavour and to prevent sticking

Spoon about 2 tbsp of the pancake batter evenly and cook for about 1 minute. It should be cooked through but not too brown

Layout the pancake on a clean surface and spoon on 2 tbsp of the coconut filling

Fold like a spring roll

To serve cut at an angle and serve with some ice cream and if you like a drizzle of melted Gula Melaka.