Kuih Dadar (Kuih Ketayap)

Rinse and roughly chop the pandan leaves — choose leaves that are vibrant green and free of yellowing or wilting for the strongest fragrance.

Combine the chopped pandan leaves with 3-4 tablespoons water in an electric blender and blend for about 1 minute until fully broken down.

Wrap the blended pandan mixture in cheesecloth or muslin cloth and squeeze firmly to extract the juice (or strain through a fine sieve, pressing with the back of a spoon). Set the pandan juice aside.

Sift the flour into a mixing bowl and make a well in the center.

Crack the egg into the well.

Slowly stir in the coconut milk, salt, and 3 tablespoons of the pandan juice, incorporating gradually so the batter stays smooth and lump-free. Set the batter aside.

Break up the Gula Melaka and combine it with the sugar, knotted pandan leaf, and water in a pot.

Cook the syrup over medium heat, stirring, until the sugar fully dissolves.

Strain the syrup to remove the pandan leaf and any solids, then return the syrup to the pot.

Add the grated coconut and cornstarch and continue cooking for a few minutes until the filling thickens — it should look moist but not wet or watery, or the crepes will turn soggy and be hard to roll. Transfer the filling to a bowl.

Heat a shallow frying pan over low heat and lightly grease it with oil; test the temperature with a small drop of batter — if it sizzles right away the pan is too hot, so adjust to medium-low for even cooking.

Pour 2 tablespoons of the batter into the center of the pan and swirl to coat evenly, forming a thin crepe about 13 cm (5 inches) in diameter.

Cook until the crepe surface shows light brown marks but isn't burned, then remove; repeat with the remaining batter, stacking the finished crepes for filling.

Place 2 heaping teaspoons of the coconut filling onto each crepe.

Roll each crepe up tightly, like a spring roll, and repeat until all crepes and filling are used.

Serve immediately. To store leftovers, keep the crepes and filling separately (unrolled) — rolling and storing together makes the crepes soggy at the bottom — then roll together just before eating.