• 1 cup glutinous rice flour
• ½ cup tapioca starch
• ¾ cup water
• ¼ tsp. salt

• 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.

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

• 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.

Helpful hints: 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.

Makes 3 servings.