Dark palm sugar gives the colour and flavour to this classic Malay steamed dessert. It's sweet, soft and chewy topped with lightly salted fresh grated coconut. I use egg cups as molds for this dessert.
First make the syrup: put the dark palm sugar , knotted pandan leaf and water into a pot and cook until it becomes a syrup. Then add regular sugar and stir until they've all dissolved. Remove the pandan leaf and let cool.
Prepare egg cups or mold in a steamer and lightly steam. Mix the rice flour and tapioca flour together and then add the alkaline water. Pour in the cooled syrup and stir to create a smooth batter.
Cook the batter in a pan over very low heat, stirring continuously until it thickens slightly and immediately remove from heat.
Pour the batter into the egg cups about ¾ full. Steam for about 15 minutes or until it's cooked and set. Remove from heat and let cool completely before unmolding.
Mix the grated coconut with a little salt. Unmold the little cakes and top with coconut.