Steam Desiccated Coconut (100 gram) and Water (1 tablespoon) for 15 minutes until softened.
Shave Coconut Palm Sugar (135 gram) and transfer into a saucepan.
In the saucepan, dissolve the Palm Sugar with Water (100 milliliter) over medium-low heat.
Once the desiccated coconut have been steamed, transfer them into the saucepan and stir-fry till everything is well combined and golden in color. Then let it cool while you make your crepe batter.
In the blender, blend the Egg (1), Coconut Cream (125 milliliter), Water (125 milliliter), Pandan Paste (to taste), All-Purpose Flour (85 gram), and Pandan Leaves (8) together for 1 minute.
Strain the mixture with a fine sieve.
Lightly grease an 8-inch (20cm) frying pan and preheat it over medium low heat.
Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.
Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a spatula.
Let it cook for 15 more seconds, then transfer to a plate to cool. Repeat until the batter is used up.
To wrap, add about 2 Tbsp of filling to the side of the crepe, fold the sides in, and wrap up carefully. Serve immediately.