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Preheat the oven to 200 degrees.
Mix the panko with the coconut milk in a bowl.
Knead the chicken mince with all the ingredients, including the panko mixture.
Cut the puff pastry lengthwise in half.
Divide the mince mixture in two and place it on the puff pastry sheets as a long sausage.
Wet the edges of the puff pastry with water.
Fold the puff pastry around the mince and press it down firmly with a fork.
Place in the freezer for half an hour so you can easily cut it into small sausages.
Whisk the egg and egg yolk in a bowl and brush the sausages with a brush.
Sprinkle the seroendeng and sesame seeds on top.
Cut into small sausages and bake for 25 minutes until golden brown in the oven.
Serve with the dipping sauce.