• In a small pot, add 100 ml water and gula melaka. Cook until dissolved before adding 1 knotted pandan leaf and grated coconut. Cook for 3 to 4 minutes until combined and set aside.

• In a blender, blend 4 pandan leaves with 200 ml water. Using a strainer, strain the pandan juice into a bowl.
• In the same bowl, add in all purpose flour, coconut milk, egg, 1 tsp vegetable oil and ½ tsp salt. Mix until smooth and well combined.

• In a crepe pan or non-stick pan, add in ½ tsp oil and remove the excess oil with a paper towel.
• On low heat, pour in sufficient crepe batter evenly on the pan to make a thin layer. Crepe is cooked when the sides starts to crisp and curl in.
• Carefully remove the cooked crepe with a spatula. Repeat until all batter is used.

| To prevent crepes from browning and maintaining the bright green color, fry on low heat

• Once cooked, place the crepe on a working surface to cool before adding 1 tbsp of the coconut filling on the edge closest to you and roll into the shape of a spring roll.

| To roll the crepe, fold in the sides of the crepe and take the edge closest to you and roll it over the filling