In a steamer set over high heat, steam the grated coconut mixed with salt for 10 minutes. Once done, remove from the heat and set aside. This lightly salted coconut will be used to coat the kuih after steaming, offering a gentle contrast to the sweet, bouncy cakes.

Lightly oil the interior of each small cup or muffin mold to prevent sticking. Place them into your steamer and bring the water to a boil. Allow the empty cups to preheat in the steamer for 5 minutes while you mix the batter. This step helps ensure the flour mixture won’t separate during the steaming process, resulting in a uniform texture.

Boil 100 ml of water and stir in the sugar until fully dissolved. Let the sweetened water cool for about 15 minutes until it reaches a lukewarm temperature. This stabilizes the batter and avoids prematurely cooking the flour. In a separate bowl, combine rice flour, tapioca flour, and salt. Stir in the pandan juice and lukewarm sugar water, mixing until you get a smooth, lump-free batter. Add the alkaline water, if using, to give the kuih a subtle bounciness and enhance its color.

In a saucepan over medium heat, dissolve chopped gula Melaka in water until fully melted. Strain the mixture to remove impurities and let it cool to a lukewarm state. In a mixing bowl, combine the rice flour, tapioca flour, and salt. Pour the warm gula Melaka syrup over the flour mixture and stir until you achieve a smooth batter. Add the alkaline water if desired.

Fill each preheated cup about ¾ full with the batter. Steam over medium heat for 18–20 minutes if using larger muffin cups, or 12–15 minutes for smaller molds. The surface should appear set, but the center may still look slightly glossy—that’s normal and will dry out as it cools.

If you're steaming in batches and your steamer can't accommodate all the cups at once, don’t pre-fill the molds with batter. The starch tends to settle, which can affect the consistency. Always stir the batter before pouring it into each round of molds to keep it well mixed.

Once steamed, let the kuih cool for 5 minutes. Gently loosen the edges with a soft rubber spatula and lift the cakes out. While still slightly warm, generously coat the tops with the steamed coconut topping. Serve fresh for the best texture.

For subsequent batches, ensure the steamer water returns to a vigorous boil before you begin, and remember to preheat the molds again before pouring the next round of batter.