First, mix together grated white Coconut (2 cup), grated Coconut Palm Sugar (1 cup) and Salt (1/4 teaspoon) in a shallow bowl. Set aside for later use.
Then, cut hardened Rice Cake (250 gram) (nian gao) into thin slices.
Place the nian gao slices on a large, heat-proof plate lined with oiled Banana Leaves (1).
Prepare steamer by bringing a wok of water to a boil. Place the plate of sliced nian gao into the steamer.
Cover with lid and steam on medium heat for 10 minutes.
When done, remove the soft and melted nian gao from steamer.
Using 2 teaspoons, scape a piece of the sticky nian gao onto one of the spoons.
Then, roll it in the aromatic coconut mixture to form into a ball. Toss well to evenly coat the nian gao with the grated coconut.
Place on serving plate and repeat the same for the rest of the sticky nian gao.
For better presentation, make a casing for the steamed nian gao out of Pandan Leaves (to taste).
Place the coconut coated nian gao into the prepared casing and serve immediately. Best eaten warm with hot chinese tea. As always, ENJOY!