Shred the young coconut meat into thin strips and set aside. Toast the black sesame seeds and set aside. Mix the tapioca flour and rice flour together.

In a mixing bowl, add the palm sugar, coconut cream, and salt. Stir until the sugar and salt are fully dissolved. Add the eggs and whisk until well combined, then strain to remove any solids.

Add the flour mixture and mix until smooth with no lumps. Stir in the black sesame seeds. Divide the batter evenly into 3 bowls.

Leave the first bowl plain. Add butterfly pea flower juice to the second bowl, and pandan juice to the third bowl. Add shredded young coconut to each bowl as desired.

Heat a flat nonstick skillet over low heat. Pour a small amount of batter onto the pan. When the batter puffs up and is cooked, flip it over. Once both sides are cooked, roll it up and remove from the pan.

Ready to serve and enjoy!