Clean and soak the glutinous rice
overnight and sieve it the next day. Add 3/4 liter water to the grated
coconut and take the first squeeze of the coconut milk. Keep aside in a cool place. Cook 3/4 of the grated coconut on a
low fire together with screw pine leaves, margarine, sugar, salt and
water until it is thick and sticky. Take care not to let it burn. Put aside and cool. Put the glutinous rice in a steamer
that has been lined with banana leaves and four screw pine leaves. Sprinkle salt over the rice. Steam for about 10 minutes and pour
some cool coconut milk on top. Use a wooden spoon to knead it in
evenly. Repeat until all the coconut milk has
been used up. Streak the glutinous rice with
coloring, preferably blue. Put into small cups, turn over and top
with 1 teaspoon of the filling.
