1. Place the cake flour in a mixing bowl and set aside.

2. Melt the unsalted butter in the microwave and let it cool slightly.

3. In another bowl, lightly beat the eggs. Add the vanilla extract, pandan juice, and evaporated milk. Mix well. If you want a deeper green color, add green food coloring as desired. Then add the melted butter and mix until combined.

4. Gradually sift the cake flour into the wet ingredients, gently folding to combine.

5. Strain the batter through a fine mesh sieve and let it rest for about 10–15 minutes.

6. While the batter rests, heat a nonstick skillet over medium-low heat.

7. Once the skillet is hot, pour in about 1 ladleful of batter. Quickly swirl to coat the pan evenly. Cook until the crepe is set, then remove and let cool on a rack. Repeat until all the batter is used.

8. Place a crepe on a flat plate. Add diced mango and sweetened sticky rice in the center. Fold the top over, then fold in the sides, and finally fold the bottom to seal.

9. Arrange on a plate and serve with coconut sauce.