Cut your pandan leaves into 3-4 inch sections, add to blender.

Add water to blender, and blend until you no longer see large chunks.

Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp too.

Rinse out your blender's jar for the next step.

Melt butter in a microwave, then let it cool for a minute.

Add butter and all remaining ingredients except sesame seeds into the blender.

Pulse the blender to combine, scraping down the sides as necessary. Don't blend more than you need to make this homogenous.

Cover the batter and let it rest in the fridge for at least two hours.

If you're using sesame seeds, add these to the batter just before cooking so the colors don't run into the batter.

Warm up your iron, use a quick mist of nonstick spray or oil on the iron if needed ladle on some batter and let it cook.

Adjust your heat settings and cook time as necessary for desired brownness. These will crisp up shortly after removing from the iron, so roll or shape them as you like while they're still soft.