Boil the water over a pan. Add in palm sugar and pandan leaves, cook until palm sugar melted. Remove the pandan leaves. Fold in shredded coconut and salt, stir well.
Preheat a crepe pan. Pan is ready when drops of water sizzle and disappear.
Mix Dr. Oetker Nona Pancakes Pandan, coconut milk, water and egg in a mixing bowl. Stir well.
Pour ¼ cup of batter into the pan and cook for 1 minute. When the bubbles at the edge of the batter pop and a hole is left which does not immediately close up, flip the cake gently. Cook the other side until golden.
Spoon a small amount of paste filling on half of the pancake and fold the pancake in half.
Decorate with pandan leave and drizzle with gula Melaka syrup.