Bring all filling ingredients except the dried coconut to a simmer in a medium non-stick saucepan over medium heat. Once the palm sugar is melted, add the dried coconut, stir to combine. Cook over medium to low heat stirring mixture until it looks glossy, sticky & no excess syrup remains. Spread mixture on a tray or plate & cool completely at room temperature.

To make the crepes, combine all the ingredients except the coconut milk in a mixing bowl and whisk until smooth. Add the milk & whisk to combine. The mixture should be quite runny.

Heat a 22cm-ish non-stick frypan over a medium-low heat. Grease ever so lightly with a paper towel dipped in vegetable oil. Pour about ¼ cop of batter into the frypan and swirl around until the base of the pan is coated. Cook until the surface of the crepe is dry to touch. Release the edge with butter knife, hold the edge with both sets of fingers, peel carefully back & flip over to cook for a few seconds before piling onto a plate with the cooked side facing down. The crepe should be cooked through but not caramelised so the green of the pandan stays a vibrant green.

To assemble place a dessert spoon full of the filling onto a crepe & roll into a cigar (see reel). Repeat until all the crepes or filling are used up. Serve at room temperature. These will keep for 1 day unrefrigerated. If chilled, allow to come to room temp or microwave for a few seconds until tepid.