Directions

• For the filling in a wide skillet or skillet over a low heat, bring 100 ml of water to the boil. Then introduce palm sugar and, while stirring, achieve its transformation into a thick, viscous sugar syrup. Then add coconut chips and keep stirring on the fire until the mixture turns into a crumbly mass. Turn off the fire.
  
• For the dough, mix 475 ml of water, coconut milk, wheat flour, tapioca flour and eggs. Add pandan extract and a pinch of salt, mix. Instead of pandan extract, you can use a small handful of dried pandan leaves, ground with a blender into dust.
  
• Heat a greased frying pan over medium heat. Pour ladle dough, spreading it in a pan in a thin layer. When one side is fried, turn the pancake over and fry on the other side. So do with all the available dough.
  
• In slightly cooled, but still warm pancakes wrap in a tablespoon of filling – and serve with tea.