To begin, prepare the pandan juice if using fresh leaves. Blend 6 pandan leaves with 2–3 tbsp water until finely ground, then strain through a muslin cloth or fine sieve to extract the juice. Set aside.

Make the crêpe batter by whisking the flour, egg, coconut milk, pandan juice (or extract), and a pinch of salt in a mixing bowl until smooth and lump free. Let the batter rest for 15 minutes to allow the flour to fully hydrate. This helps create a tender, pliable texture.

While the batter rests, prepare the coconut filling. In a small saucepan over low heat, combine the gula Melaka, white sugar, pandan leaf, and water. Stir until the sugars dissolve completely into a syrup.

Add the grated coconut to the syrup mixture. Cook over medium low heat, stirring continuously, until the coconut absorbs the syrup and the mixture is sticky and slightly dry. This should take about 8–10 minutes. Remove the pandan leaf and let the filling cool.

Heat a small non-stick frying pan over medium low heat and lightly grease it with oil. Pour in a small ladleful of batter and swirl to form a thin, even layer. Cook for 1–2 minutes until the surface is dry and the edges begin to lift. There’s no need to flip it, these are single sided crêpes.

Transfer the cooked crêpe onto a plate or clean tea towel. Repeat until all the batter is used, stacking the crêpes with parchment between each to prevent sticking.

Once the crêpes are cool enough to handle, begin assembling. Place one crêpe on a flat surface, cooked side up. Spoon about 1½ tablespoons of coconut filling just below the centre.

Fold the bottom of the crêpe over the filling, then fold in the sides, and roll upwards tightly, similar to wrapping a spring roll. Repeat with the remaining crêpes and filling.

Arrange the Kuih Dadar rolls seam side down on a serving plate. Serve at room temperature as a snack or dessert. Optionally, garnish with a light dusting of desiccated coconut or a drizzle of gula Melaka syrup for added richness.