The vegan recipe for Coconut Pancake Rolls:
2 cups fresh shredded coconut
1 cup wheat flour
1/2 cup coconut milk
1 3/4 cups water
10 pandan leaves (cut into small sections, blend with 1 cup water and filter to extract the juice)
2 pieces coconut palm sugar (cut into small pieces)
2 tbsp sugar
1/2 tsp salt
Dissolve the coconut palm sugar over low heat.
Add the fresh shredded coconut, stir well, remove and let cool.
Mix wheat flour, sugar, salt, pandan extract and coconut milk with water; stir until a smooth batter is formed.
Ladle 1/4 batter into a non-stick pan, make a round shape, pan-fry both sides over low heat, remove and set aside; repeat until all the batter is used up.
Place 2 tbsp cooked shredded coconut into the center of the pandan pancake, fold in both sides and roll up.