[To make skin/wrapper:] Wash and cut pandan leaves into small pieces of 1cm to 2cm in length. Pound or liquidise, then add two tablespoons water and squeeze to extract juice for colouring and flavour; strain.
Sift flour and salt in a mixing bowl. Add the egg and mix in (A) and pandan juice. Use a hand whisk to mix well and form a batter. Add a little more water if the batter is too thick.
Heat a nonstick pan over medium flame. Pour in enough batter to make a thin pancake. Cook till pancake is slighly brown, then flip over and cook the other side.
Remove pancake onto a plate and add a spoonful of filling in each piece. Roll up neatly.
[To make filling:] Bring (A) to a boil until sugar turns syrpy. Add the grated coconut and lower the beat and keep stirring till almost dry. Add (B), blend well and cook for a while. Transfer filling to a dish to cool.