Rinse the glutinous rice under cold water until it runs clear. Soak in plenty of water for at least 4 hours or overnight, then drain well.

Soak the dried butterfly pea flowers in 100 ml warm water for 15 minutes, squeezing them until the water turns a deep blue. Strain out the flowers and discard.

Toss the drained rice with the blue liquid until every grain is evenly coated.

Line a steamer tray with banana leaf or parchment and spread the blue rice in an even layer about 2 cm thick. Steam over boiling water at 100 C / 212 F for 20 minutes.

Warm the coconut milk with the salt and knotted pandan leaves. Pour it evenly over the half-steamed rice, fluff gently with a fork, and steam for another 15 minutes until the grains are tender, glossy, and no longer chalky in the center.

Transfer the hot rice into a 20 cm / 8-inch square tin lined with banana leaf or plastic wrap. Press down firmly and evenly with the back of an oiled spoon. Let it cool to room temperature.

While the rice steams, combine the grated coconut, gula melaka, pandan leaf, water, and salt in a 10-inch saucepan over medium heat.

Cook, stirring often, for 10 to 12 minutes until the sugar melts and the mixture turns glossy, sticky, and starts pulling away from the sides of the pan.

Discard the pandan leaf and spread the warm coconut topping over the cooled, pressed rice in an even layer. Press gently so it sticks to the rice.

Chill uncovered for 1 hour, or until fully set and firm enough to cut cleanly.

Cut into 24 diamond or square pieces with a sharp knife dipped in oil between cuts. Serve at room temperature.