Method

Crepe
1. Sieve flour and salt in a mixing bowl.
2. Add in santan and mix until combined.
3. Mix in pandan juice, cooking oil, and egg.
4. Heat a non-stick pan and coat with thin layer of oil. Pour a ladleful of the batter on pan and spread it to thin layer. Flip when bottom is cooked.

Filling

1. Cut Gula Melaka into smaller pieces.
2. Pour water, Gula Melaka and panda leaves into a pan, stir until melted.
3. Add in the grated coconut and the salt, stir continuously until coconut has absorbed all the liquid.

Assembly

Place 1 heaping tbsp of filling in the centre of the crepe and roll up tightly into a spring roll shape.