Pitis

Method

1. For the filling, combine grated coconut, brown sugar, water, and pandan in a pan.
2. Cook over medium-low heat until the sugar is dissolved and the coconut is moist but no syrup pools in the pan. Cool completely.
3. Mix glutinous rice flour, rice flour, and salt. Add purple colouring if using, then work in warm water gradually until the dough is smooth, soft, and does not crack when flattened.
4. Divide the dough into 12 equal pieces and the filling into 12 compact portions.
5. Flatten one dough piece into an oval, place the coconut filling in the centre, and seal it completely. Shape into a short, slightly flattened cylinder.
6. Place each filled cake on a banana-leaf rectangle and fold into a snug packet, leaving a little room for the rice dough to expand.
7. Steam over medium heat for 20–25 minutes, until the cakes feel springy and the dough is no longer opaque or floury.
8. Rest for 8 minutes before unwrapping. Serve warm, optionally with fresh coconut, and keep covered so the surface stays soft.