To make pancake batter combine flour, salt, eggs, and coconut milk. Mix

Add water while stirring until the batter has a thin consistency. Exactly how much water varies depending on whether you used coconut milk or coconut cream (which is thicker

Beat the batter to remove lumps. Add a few drops of pandan paste or green food colouring.

To make the filling combine the coconut, sugar, salt, vanilla extract, water in a pot on the stove. Add torn up pandan leaves to the mixture if you have.

Mix continuously on a medium heat for about 5 minutes, or until water has evaporated and the mixture is moist (not dry). Do not let the mixture burn.

Remove from heat and remove the pandan leaves. Set aside.

Put some butter in a heated pan on the stove spread it around the pan.

Spoon some batter into the centre of the pan and spread it to the edges by swirling your wrist.

Flip after a minute, or when there are bubbles on the pancake and it has cooked through.

Put pancake on a plate when cooked.
Then take one by one of the pancake and
put about a tablespoon of the filling in the middle of the pancake and spread it a little with the back of the spoon. Flip the bottom of the pancake over the mixture before folding each side of the pancake in like a tortilla. Continue to roll it.