Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.
Blend the blue peas flower with 1 cup of water and strain.
Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.
Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.
Mix all the ulam with grated coconut. Put on top of rice before serving.