First, add palm sugar and water, then boil until it melts. Generally, there are impurities in the palm sugar, it is recommended to filter after melting.

Then add shredded coconut and a pinch of salt to enhance the flavor, then sauté until fragrant and water evaporated.

Cut small pieces of pandan leaves into a blender, add 200ml of water and blend it into a juice.

Filter and extract 150 ml of pandan juice. Keep the excess for later use. You can use it to dilute the batter when the batter is too thick.

Add coconut milk, salt, and egg to the pandan juice and mix well.

Add the sifted flour and coconut oil and mix well. If the batter is too thick, add the remaining pandan juice or water to dilute.

Sift the well-mixed batter, then cover and let it rest for 10 minutes.

Heat the pan, apply a thin layer of oil, pour in the batter when the temperature is hot, and then turn it over. Slightly fry the other side. Then get out of the pan.

After the wrapper cool down, add shredded coconut filling and wrap it up and enjoy it.