Coconut pandan pancakes

Method

1. For the filling, combine the palm sugar and 80 ml water in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 4 minutes or until the sugar has dissolved. Transfer to a bowl and cool to room temperature. Add the coconut and stir to combine well.
2. Meanwhile, combine the pandan leaves and 200 ml water in a food processor and process until the leaves are very finely chopped and the liquid is green. Transfer to a sieve placed over a bowl and strain the mixture well, pushing down on the pandan with your hands to extract as much liquid as possible. Discard the solids.
3. Combine the pandan liquid, coconut milk, egg, flour and salt in a food processor and process until a smooth, thin batter forms, adding a little water if the mixture is too thick (it should lightly coat the back of a spoon).
4. Heat a 16 cm non-stick frying pan or crêpe pan over medium–high heat and brush lightly with oil. Add about 2 1⁄2 tablespoons of the batter to the pan, or enough to thinly coat the base, working quickly and swirling the pan to coat it evenly. Cook for 2 minutes or until the pancake looks dry on top, then turn over and cook for another 1–2 minutes or until cooked through. Transfer to a plate. Repeat with the remaining mixture, brushing the pan with a little extra oil if necessary, and adding a little more water to the batter if it thickens on standing.
5. Divide the coconut filling among the pancakes, placing it in a neat line, about 9 cm long, in the middle of each. Fold the sides of each pancake over the filling, then neatly roll up to form a log. Serve with any left-over filling on the side.