- Drain off water from soaked glutinous rice and place onto a wide plate. Heat up steamer or wok with enough water and steam glutinous rice with a knotted pandan leaf for 20 mins.
- In a small saucepan, heat up coconut milk with salt and bring to a slow boil constantly stirring. Pour onto steamed glutinous rice, mix it around to combine and steam a further 20 mins or until glutinous rice is soft but not mushy. Remove from steamer and let it cool.
- To prepare the Serundeng, blend all the ingredients for the spice mix together until you get a smooth texture. Then, mix blended spices into the grated coconut and stir to coat.
- Heat up a frying pan on low heat without any oil and fry the grated coconut with bay leaves, galangal and kaffir lime leaf until completely dry, crispy, light and golden brown. Remove from frying pan and let it cool.
- To assemble, take about 50g of cooled glutinous rice and place it into some cling wrap. Mould into a ball and flatten it slightly into a thick disc. Scoop 2 tsp of the serundeng onto glutinous rice discs and serve.