In a bowl, mix brown sugar, salt and water, stir to combine

In a nonstick pan, add coconut and Pandan leaf (knotted), then pour brown sugar mixture. Cook until all liquid evaporated, stirring often. Coconut will be sticky. Set to side to cool to room temperature

Meanwhile, in a bowl, mix flour, cornstarch, and salt, set to side

In another bowl, mix egg, coconut milk and water to combine well, then pour into flour mixture, followed with oil and Pandan paste. Stir to combine.

Strain mixture for lumps, then cover with cling wrap, let stand for 30 mins

Heat nonstick pan on low-medium heat, brush with a little sunflower oil, then make thin crepes

Lay one skin on a plate, add some coconut filling, then roll neatly