Knot and bruise the pandan leaves. In a saucepan, combine the coconut milk and pandan. Gently heat the mixture over medium heat until it is warm, but not boiling.

Place the contents of the pot into a blender, and puree for 30 seconds on medium speed.

Pour the contents of the blender through a fine mesh strainer or cheese cloth into a bowl to remove the bits of pandan, and press the pulp to get all of the pandan juice and coconut milk out.

When the liquid is cool, whisk in the water, all-purpose flour, glutinous rice flour, sugar, and salt. Allow the batter to sit for 5 minutes before using it so that the flour in the batter becomes fully hydrated and the gluten relaxes a little.

Meanwhile, in a small saucepan, combine the freshly grated mature coconut meat, palm sugar, water, and vanilla extract. Cook the mixture over low heat, stirring constantly, until the palm sugar has melted and the coconut has absorbed the flavors, resulting in a moist and lightly browned caramelized filling. Remove from heat and let it cool.

Heat a non-stick pan or skillet over medium heat. Once hot, pour a ladleful of the pancake batter onto the pan, swirling it around to create a thin and even pancake. This will use about ⅓ of a cup of batter if you using a 9-inch pan. Cook for approximately two-three minutes until the edges start to curl up and the pancake is set. Flip it over and cook for an additional 30 seconds to 1 minute until just set but still soft to the touch. Repeat this process with the remaining batter.

Place a spoonful of the prepared coconut filling along one side of each pancake. Fold the sides over the filling and roll the pancake tightly to form a neat cylinder. Repeat this process for all the pancakes.

Serve the Kuih Dadar rolls on an attractive plate, seam side down.