In a small pot, combine grated coconut, palm sugar, water, salt, pandan leaf, and shredded jackfruit (optional).

Using medium-low heat, stir continuously with a rubber spatula until the palm sugar dissolves and the mixture thickens, coating the coconut nicely. This may take about 10 minutes.

Remove from heat and let it cool completely. Discard the pandan leaf before assembling.

In a mixing bowl, mix the cake flour, cornstarch, and salt.

Crack the egg into the dry mix. Gradually add milk while whisking to create a smooth batter. For a smoother batter, strain it through a fine sieve to catch any lumps.

Add the pandan extract or pandan juice (or a drop or two of natural green food coloring) and gently mix until smooth and lump-free, and the batter has turned a light green color

Heat a non-stick pan over medium heat. Lightly grease (just brush with a little oil) the pan. Pour a thin ladle of the batter into the pan, swirling it around to spread evenly into a thin crepe.

Cook until the edges start to lift and the surface looks dry. No need to flip.

Remove the cooked pancake onto a plate. Repeat until batter is finished, stacking the pancakes with parchment paper to prevent sticking.

Once the pancakes and filling are cooled, spoon about 1-2 tablespoons of the coconut filling onto one side of the pancake.

Fold the sides over the filling, then roll the pancake into a neat cylinder.

Serve immediately or refrigerate and enjoy slightly chilled.