Ingredients:

Rice Cakes:
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Sauce:
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

Methods:
Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length. Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.
Sauce:
Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil. Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Tips:
When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.