Lo mai gai

Step 1: Stir shredded coconut and hot water together. In a small saucepan, combine coconut cream, sugars, salt, and pandan leaves. Stir over low heat until the sugar just melts. Add the shredded coconut and stir until combined. Cook, stirring continuously until the coconut is still moist, with no syrup at the bottom of the pan. Remove from heat, let it cool, and roll into golf-ball-sized balls.

Step 2: Cut banana leaves into tear-free 17-cm squares. If fresh, quickly blanch in boiling water and wipe down with a clean kitchen cloth. If frozen, skip blanching but wipe the leaves dry. Set aside.

Step 3: In a bowl, knead together all the dough ingredients until a soft, pliable dough forms. Divide into 8 balls. Make a well in the middle of each ball, fill with a rolled coconut ball, then seal. Cup the ball between your palms, give it a firm press, and lather with vegetable oil. Place on a plate lined with baking paper.

Step 4: Grease each banana leaf well before folding it in half diagonally to create a triangle. Fold in half again into a smaller triangle, creating a cone when held with the pointy end facing downwards. Place a prepared ball inside and fold the opposite sides snugly into the center, forming a square base for the kueh to sit on, while keeping the folds secured. Repeat until all the balls are wrapped.

Step 5: Steam on high heat in a steaming basket for about 10 minutes. Kueh koci is best enjoyed at room temperature.