Put flour and 1 cup of coconut milk into a saucepan and stir until smooth. Add sugar, evaporated milk, pandan leaf and the remaining coconut milk and stir well.
Cook over medium heat, stirring all the time, until the mixture thickens and comes to a boil. Remove from heat, discard the pandan and pour into individual ramekins or a rectangular cake tray. Cool in refrigerator.
To make syrup:
Put palm sugar and water in saucepan. Stirring constantly and boil until the sugar is dissolved. Cool and serve over coconut cream.
You can find palm sugar and pandan at Asian markets.