Grab a large mixing bowl and add your flour, coconut milk, 1/2 cup water, pandan paste, egg and pinch of salt. Whip it together with a whisk, until the batter is quite thin like French crepes.
120 g plain flour / all purpose flour, 400 ml coconut milk, 1 tsp pandan flavouring, 1 egg, 1/2 tsp salt, 125 ml water
Add a dash of vegetable oil to a medium saucepan on medium-high heat. Wipe it around using a paper towel to coat the whole surface and set aside on a plate to re-oil for the next pancake.
vegetable oil
Ladle in approximately 1/3 cup of pancake mix to the pan. Pick the pan up and swirl the mixture in a circular motion to thin it out and coat the bottom of the pan. Allow it to cook slowly on one side. Look for the pancake to turn a slightly darker shade of green all over - then you know it's ready. Give it a shake or two in the pan to make sure it's not stuck, before sliding it onto a plate ready to roll!
Add a few spoonfuls of the coconut filling near the bottom of the pancake. Now it's time to fold! Start with the edge closest to you, lifting it up and over the coconut filling. Next, fold in each side, making sure they’re straight, before rolling the pancake up to the top of the plate. Watch our video for a step-by-step guide for this.
Serve up straight away with ice-cream, cream and strawberries - or just eat them by themselves. Can be stored in the fridge for a day or two, but best eaten fresh.