Pour mung beans into the pot, add knotted pandan leaves and boil until soft.
You can use the stove to boil the mung beans which requires at least 90 minutes or you can use a pressure cooker if you have one which will take only 20 minutes.
Once the mung beans have soften, discard excess water.
Continue cooking until the beans are dry. Make sure to keep stirring.
Add sugar and grated coconut. Keep stirring.
Add flour and stir. Once thicken and dry, remove from heat.
Leave to cool.
To shape the mung bean filling, oil your palm. Pinch a ball of mung bean filling, roll and then press to flatten.
Repeat those steps until you've shaped all the mung beans into flatten balls.
To make the batter:
In a bowl, combine rice flour, salt, turmeric powder, kapur water and egg white.
Mix.
Add iced cold water and mix until you get thick but runny consistency batter.
Heat oil in a wok.
Dip a mung bean ball into the batter.
Drop it carefully into the hot oil.
Do not fry too many at a time in the wok. Give them space in order to get crispy batter.