Kueh dadar (Pandan pancake with coconut filling)

I had some leftover coconut from the last recipe and no idea what to do with it. Decided to try out these recipes:

1. https://www.curiouscuisiniere.com/mini-kueh-dadar-rolled-coconut-crepes/ : for the proportions and use of tapioca starch in the batter
2. https://www.asianfoodchannel.com/en/recipes/nyonya-kuih-dadar  : how to extract pandan juice
https://www.shiokmanrecipes.com/2016/11/25/kueh-dadar-kuih-ketayap/ : video and tips

Ingredients (makes 8)
Inti (coconut filling)
200g dried coconut shreds, unsweetened
100g palm sugar or gula melaka
2 pandan leaves
1 tbsp water
pinch of salt

Crepe
200g flour (1 cup + 5 tbsp)
10 pandan leaves
250 ml coconut milk
150 ml water
1 egg
1 tsp tapioca starch
1 tsp oil
pinch salt

Method
Filling
1. Shave up the gula. Add the water into the pan and dissolve the sugar over low heat.
2. Add the knotted pandan leaves and stir. Remove the pandan leaves.
3. Add the coconut and stir until all the sugar syrup has been absorbed.

Crepe
1. To prepare the pandan juice, blend the pandan leaves in 150ml of water. Line a sieve with a cheese cloth and pour in the blended pulp. Squeeze out 150ml of juice. Set aside.
2. Sift the flour into a bowl add the salt. Stir and create a well in the centre.
3. Pour in the santan and mix until no lumps remain. Pour in the pandan juice and mix. Add the oil and mix.
4. Pour on 100 ml of batter and pour in the centre of the pan from a height of about 10cm above the pan. Rotate to swirl the batter as thinly as you can. Keep the heat low so as not to brown the crepe. Cook until edges start to curl. Remove (there is no need to cook the other side but it should be dry). Repeat until all the filling has been used up.
5. Depending on the size of your crepe, use about 2 tbsp of filling per crepe. Fold