Filling, boil the water with Gula Melaka and pandan leaves. Lower the heat and simmer until all the sugar has melted. And coconut and stir until all the coconut has been coated with the sugar and is relatively dry and not much moisture left (about 5-6 minutes) let it cool and place in the fridge until needed.
Crepes, blend the Pandan leaves with water and strain the Pandan juice, use the back of a spoon to press out the juice.
In a large bowl combine the flour, tapioca flour, Pandan powder and salt. Gradually add the Pandan juice and coconut milk. Stir well until no lumps. Then add the oil and whisk until the batter is smooth.
Heat a pan over medium-low heat. Grease the pan really well. Remove pan from heat. Pour 1/3 cup of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cover with a lid and cook for 1 minute. Remove the lid and let the crepe to cook for a further minute. Then loosen with a spatula and flip. Cook for 20 seconds on the other side. Let cool completely.
Assemble, place a Pandan crepe on clean work surface. Take about 1-2 tsp of filling and place it in the center of the crepe. Roll up the crepe and fold in the sides to enclose the filling. Place seam side down. Repeat with the remaining crepes.