Wipe banana leaves with a wet cloth and scald in a saucepan of boiling water for 1 minute. Drain.

In a saucepan, boil sweet potato gently until cooked, then mash until smooth. Mix well with 225 g (8 oz) of the glutinous rice flour and set aside

In another saucepan, combine coconut milk, salt, sugar and cooking oil and bring to a boil. Add the blue pea extract, remove from heat and add the remaining flour. Stir lightly Cool for 1 minute.

Put the sweet potato mixture in a saucepan, add the coconut cream and stir with wooden spoon until it forms a paste

Add the coconut milk mixture and knead the paste lightly to form a smooth firm dough. Add a little flour if dough is too soft

Divide dough into 4 portions and cut each portion into a further 16 pieces. Roll each piece into a ball, put in a tsp of coconut filling and seal.

Fold each banana leaf into a cone, put in dough, and fold the top of the banana leaf cone over to form a triangle Staple the ends to secure

Repeat with the rest of the paste and steam over moderately high heat for 15 minutes.

Cut gula melaka (palm sugar) block into small pieces

Cut 6 pandan leaves and crush them by twisting

Add water into pan

Add the cut gula melaka pieces

Stir gula melaka and water over low heat

Add salt

Add crushed pandan leaves to pan and continue stirring until the gula melaka melts

Turn off the heat and remove pandan leaves from pan

Add grated coconut into pan

Mix grated coconut with the melted gula melaka over low heat

Cook thoroughly until all the grated coconut is coated with the melted gula melaka