In a pan, combine the sugar, sweetened condensed milk, and coconut milk with the finely shredded coconut. Mix well and let sit for 15 minutes so the coconut absorbs the sugar.

Place the pan with the coconut mixture on the stove over low heat. Cook until the coconut turns translucent, then add the fresh young rice flakes and mix continuously until well combined.

Add the pandan paste or pandan leaf juice and mix well.

Add the cooked glutinous rice flour and stir until the mixture becomes sticky and smooth.

If you like, add a few drops of pomelo blossom water and sprinkle sesame seeds on top. For a mung bean filling, place some in the center when shaping the cakes.

Let cool, divide into portions, and wrap each in plastic wrap. These fresh cakes with coconut milk and coconut are best enjoyed at home.