• In a large mixing bowl, combine the all-purpose flour, rice flour, instant yeast, baking powder, salt, and granulated sugar. Gradually pour in the coconut milk while stirring continuously until the batter is smooth and well incorporated.
• Add the egg and a few drops of pandan paste, if using, and mix until fully blended. Cover the bowl with a clean cloth and let the batter rest for about 45 minutes or until it becomes airy and slightly risen.
• Heat a non-stick pan over low heat and lightly grease it with a small amount of oil.
• Scoop a ladleful of batter and pour it into the pan, allowing it to spread naturally. Cook over low heat until the surface is set and the bottom is lightly golden. Repeat with the remaining batter.

To prepare the Durian Sauce:

• Blend the durian flesh together with coconut milk until the mixture is smooth and creamy.
• Transfer the blended durian mixture into a saucepan. Add the chopped palm sugar, salt, pandan leaf if using, and the cornstarch slurry. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy.