Boil the gula melaka, pandan leaves and 350ml of water together.

Mix the plain flour, tapioca flour and 300ml of water together and combine thoroughly.

Strain the gula melaka mixture and pour into the flour mixture and mix well.

Add salt and alkaline water to the mixture.

Pour into Kueh Kosui or round aluminium moulds.

Steam for 10-12 minutes.

Cool and coat the kueh with dessicated coconut all over and serve.