First make the filling. Put all the ingredients into a pan and heat over a medium heat for 5 minutes. Turn the heat to low and cook for 20 minutes, stirring all the time. Set aside.
 

Blend the pandan leafs with 200ml milk for 2 minutes and strain.
 

Mix all the dry ingredients for the pancakes in a bowl. Add the beaten egg, then the butter, and slowly add the pandan leaf mixture along with the remaining milk continuing to hand whisk so that the mixture is not lumpy. The mixture should now have a smooth texture.
 

Transfer the mixture into a jug to make it easier to pour into a frying pan later on.
 

Heat a non‐stick pancake pan or frying pan. Add a few drops of vegetable oil and pour the pancake mixture (around 35‐45ml) into the pan, spreading the mixture quickly to cover the bottom of the pan.
 

Cook over a moderate heat for about 1 minute until the pancake is set and the bottom is golden. Flip it and cook for another 20-30 seconds. Set aside to cool  and repeat until you have used all of the pancake mixture.
 

To serve the pancake put 2 tablespoons of the sweet coconut mixture on the near edge of the pancake, roll it up. Slice the roll in two and serve immediately.