Steam the grated coconut, 1/4 teaspoon of salt and pandan leaves for about 10-15 minutes, or until the pandan leaves soften. Remove and set aside to cool down.
Soak glutinous rice for 1 hour, then drain and transfer the rice to the rice cooker.
Add 2 cups of water and let it cook for one cycle using the “sticky rice” function (on normal rice cooking function, cook for 1.5 cycle). Alternatively you could also steam the rice over the stove until soft for 15 minutes.
For gula melaka syrup: Put the gula melaka, brown sugar, water and pandan leaves in a pan to boil under medium heat until the mixture melts and thickens to desired consistency. Set aside to let it cool.
Fold a piece of the rectangular banana leaf into a cone shape, and fill it 1-2 tablespoons of the cooked glutinous rice.
Press down to let the rice fill up banana leaves so that it forms a compact shape. Fold the end of the leaf towards the middle and seal it with a rubber band.
Continue to steam the rice cake for another 10 minutes on high heat.
Remove from heat and let the rice cakes cool. Open up the banana leaves and coat the rice with grated coconut.
The kueh is ready to serve with gula melaka syrup and grated coconut.