Clorot (coconut milk rice cake)

Instructions

1. Warm the coconut milk with the knotted pandan leaves until lukewarm, then remove the leaves.
2. In a bowl, whisk the egg with the sugar and salt until the mixture turns slightly pale.
3. Whisk in the rice flour little by little, then gradually pour in the lukewarm coconut milk until you get a smooth, runny batter.
4. Prepare the steamer: bring water to a boil in a steamer or a large pot fitted with a rack.
5. Lightly grease individual molds, pour the batter three-quarters full and sprinkle with grated coconut.
6. Steam over medium heat for 15 to 20 minutes, until a knife inserted in the center comes out dry, then let cool before unmolding.