Mix all the ingredients for the filling in a non-stick pan and cook this for about 15 minutes or until the mixture is almost dry.
Set this aside to cool. The filling can be prepared 1-2 days in advance and stored in the refrigerator.
For the coconut milk sauce
Place the coconut milk and salt in a pot and cook this over a moderately low flame.
Add the flour and water in a bowl and mix well.
Once the coconut milk is almost reaching a boil, add the flour mixture and mix well.
Stir till it reaches a soft boil.
Keep this aside.
For the glutinous rice balls
In a blender, blend the water and screwpine leaves. Strain the juice and discard the bits of leaves.
Skip this step if you are not using screwpine leaves.
Mix the glutinous rice flour with the water or the blended screwpine juice.
Add more glutinous rice flour or more water as required. All you want is a nice smooth dough that is not sticky.
Take a small amount of the dough and fill it with half a teaspoon of the coconut filling.
Roll into balls and place these on a non-stick paper or tray.
Cooking the glutinous rice balls
Boiling method:
Boil a pot of water and once the water comes to a soft roll, add the glutinous rice balls one by one. Do not overcrowd the pot.
Once the glutinous rice balls float, remove them from the hot water, drain and add it into the coconut milk sauce.
Steaming method: (My preferred method)
Prepare the steamer.
Once the water boils, add the glutinous rice balls in the steamer and steam for about 10-15 minutes, depending on the size of the balls.
Once cooked, add these to the coconut milk sauce.
Notes
If you are not using screw pine leaves but you still want the glutinous rice balls to be green, you can add a few drops of green coloring to the water before making the glutinous rice balls. Alternatively, you can also add a few drops of screw pine/pandan extract.
Recipe by Maya Kitchenette at https://mayakitchenette.com/badak-berendam-or-kuih-koci-bersantan/