It is a traditional dessert of Malaysia and Singapore, made of green bean flour, coconut milk and palm sugar. If palm sugar unavailable, you can use dark brown sugar instead.
This can be prepared by steaming or stirring over stove top until thicken. I use 2nd method. Traditionally they are garnished with coconut crumbs but I omit this, just sprinkle with toasted sesame seed for garnish.
My mum used to prepare them but at that time, you can't get the green bean flour so you've to do it from scratch. It's tedious process but it tasted fabulous and so fragrant. Now I tried to re-create them using Zarinah Anwar's recipe from the book called The MPH Cookbook.