Make pandan juice: Roughly chop a few Pandan leaves and blend with about 1/2 cup Water until fragrant, then strain and reserve the green liquid.
Prepare the crepe batter: In a bowl whisk together 1 cup All-purpose flour, 1–2 tablespoons Sugar, and a pinch of Salt. In another bowl whisk 1 beaten Egg with 1 cup Coconut milk, 2–3 tablespoons of the pandan juice, and 1 tablespoon Neutral oil. Combine the wet and dry ingredients to form a smooth batter; let it rest 15–30 minutes.
Make the coconut filling: In a saucepan, melt about 180g chopped Gula Melaka (Malaysian palm sugar) with a splash of Water until it becomes a syrup. Add 2 cups grated Fresh coconut, a small pinch of Salt, and a whole pandan leaf for extra aroma. Cook over medium heat, stirring, until the coconut absorbs the syrup and the mixture is sticky but not wet. Remove and discard the pandan leaf; let the filling cool.
Cook the pandan crepes: Heat a nonstick pan over medium-low and lightly brush with oil. Pour a thin layer (about 2–3 tablespoons) of batter into the pan, swirling to form a thin, even circle. Cook until the edges lift and the surface is set (about 1–2 minutes), flip briefly for a few seconds, then transfer to a plate to cool. Repeat until all batter is used.
Assemble the kuih: Place a crepe on a flat surface, spoon about 1 tablespoon of the coconut filling near one edge, and roll the crepe tightly into a cylinder, tucking the ends as you go. Repeat with remaining crepes and filling.
Serve: Arrange the rolls on a plate and serve at room temperature as a snack or dessert. They keep for a day in an airtight container, though they’re best fresh.
