1) Soak the glutinous in water for at least hours. After that, drain the water and place it in a steamer. Steam for 15 minutes before adding coconut milk and a pinch of salt to the glutinous rice. Mix well and steam for a further 10 minutes. Remove from steamer and set aside to cool.
2) In a pan, toast the desiccated coconut on medium heat for 1 minute. Add Mak Tok’s Rendang Chilli Paste and salt to the desiccated coconut. Lower down the heat and continue to pan-fry it gently for a further 2-3 minutes before setting it aside. Your coconut filling is done!
3) Take a decent amount of glutinous rice and gently flatten it. Add the coconut filling in the middle and roll the glutinous rice.
Top tip: wrap the filled glutinous rice in a foil and grill it in the oven for 10-15 minutes for an authentic Malaysian flavour!