bring coconut milk, sugar and leaf to simmer, only until sugar dissolved, set aside to cool almost to room temperature
stir in yeast and sugar into lukewarm water, set aside to bloom
mix flours and a pinch of salt in a bowl, pour in 150 ml cooled coconut milk, stir to combine
stir in vanilla essence then pour in yeast mixture, cover and let rest for 15-20 mins
meanwhile, mix in coconut palm sugar and salt into coconut milk leftover, bring back to simmer until sugar is dissolved, set aside
prepare pan (I used mini serabi pan/dollar pancake pan) on medium heat, brush cavities with a tbsp of cooking oil
once pan is hot, pour batter and cook until bottom is golden brown and surface is not wet to the touch
serve pancake with chilled sauce or warm, or with added crushed ice