Karas (Malay sugar palm and coconut cake)

Instructions

1. Melt the palm sugar in the lukewarm water over low heat, then strain the syrup to remove impurities.
2. Mix the rice flour with the syrup and the pandan extract until you get a soft, smooth dough.
3. For the filling, heat the grated coconut with the palm sugar and a pinch of salt for 10 minutes, until dry and caramelised.
4. Shape small balls of dough, flatten them in your palm and make a little well in the centre.
5. Fill each shell with the coconut filling, then close it up and shape it into a small ball.
6. Steam the karas for 15 minutes, or shallow-fry them in oil until golden.
7. Let them cool before serving.