Let’s make the filling first!

Place coconut, sugars, knotted pandan leaf, and water in a pan, and cook until mixed well and liquid totally absorbed. Cool to room temperature

To make the skin, in a bowl, mix flour, salt, and cornstarch well, set aside

Using food processor, or balloon whisk, mix eggs, oil, coconut milk, and pandan paste until completely combined, then pour mixture into dry ingredients

Mix and strain. Let stand 30 minutes

Heat a pan, brush with unsalted butter, then make thin crepes

Grab a skin, place a generous filling in center, and roll like you would do Spring rolls