In a mixing bowl, combine flour and starches with coconut milk, mix with a wire whisk. Sieve the mixture into a saucepan, add in pandan leaves, sugar & salt.

Cook over low heat, stir continuously till batter thickens. Remove from heat.

Boil “bunga telang” with water. Sieve to get blue colour.

Add ¼ of the batter to blue colour, stir well & set aside.

For wrap, place 1 tbsp of white batter in the center of a banana leaf.

Top with 1 tbsp of gula Melaka and followed by 1 tbsp of white batter & 1 tbsp of blue batter.

Wrap it and secure with a wooden toothpick at the center.

Steam kueh bongkong over boiling water (single layer) for 10 minutes.