Gather grated coconut, salt, 2 tied pandan leaves (washed), steam for 10 minutes over medium high heat. Then remove pandan leaves and set aside.
80 g grated coconut, 1/4 tsp sea salt
Chop gula melaka as fine as possible.
50 g gula melaka
Cut the remaining pandan leaves into small pieces, add water and blend till smooth. Extract juice by sieving the blended pandan juice.
150 ml water
Sieve the glutinous rice flour and tapioca flour.
300 g glutinous rice flour, 80 g tapioca flour
Add pandan juice slowly part by part into the mixed flour. Mix with a spatula initially. Once the dough is formed, use hands to knead the dough until the texture is slightly firm. Add water according to the dough consistency as different flours might absorb liquid differently. Dough might be quite crumbly, like dry plasticine.
300 g glutinous rice flour, 80 g tapioca flour, 10-15 pandan leaves, 150 ml water
Add cooking oil and knead until dough is consistent, non-sticky and smooth.
Divide dough into Squash ball sizes.
Make a dent in each dough ball and add about 3/4 tsp gula melaka in it. Seal the dough ball.
Boil water, then add the dough balls into boiling water. Stir to make sure the balls do not stick to the bottom.
When the dough balls start to float, boil for another minute (to let the gula melaka melt completely), then remove from the boiling water.
Coat with steamed grated coconut and serve.
80 g grated coconut