To make the pandan juice yourself: wash 5-7 pandan leaves and cut them in 3 cm pieces. Mix them in a mixer with 1-2 tbsp of water. Let the juice run through a sieve covered with a napkin.

For the filling: heat up 50 ml water in a pan and add then the sugar. Once the sugar is melted, add the coconut flakes and cook until the water has evaporated.

For the pancakes: mix flour, egg, milk, a pinch of salt and the pandan juice well with a whisk.

Heat up a pan and put about one soup serving spoon on the bottom covering most of it. Cook 2-3 minutes until it makes small bubbles and the boarders darken up a little. Then flip and cook another minute on the other side.

Repeat and use all of the batter.

Place 1 to 1,5 tbsp of filling in the top part of the pancake. Cover it with the other side. Fold the outer sides and roll it.

Cut the pancakes in half before serving.

You can add whipped coconut cream to go with it.