Mix the salt with the grated coconut, with the pandan leaves and steam for about 15 minutes. Set aside and let cool and dry off.
While steaming off the coconut, in a saucepan, you can dissolve the gula melaka with water and a pandan leaf until all the sugar is dissolved and slightly thickened. If you wish for a thicker sugar syrup, you may mix in tapioca slurry to thicken.
To make the cenil, bring the 125ml water to a simmer in a frypan, then add 100 grams of tapioca flour and make a gelatinous pastry.
Take the pastry our of the fry pan and into the remainder of the tapioca flour. Knead it until its no longer sticky to the touch.
At this stage you can divide the ball into 2, can mix your colouring in.
Bring a large pot of water to boil.
Using some excess tapioca flour, shape the dough mix into your own shapes. The traditional being little 'worms'. Make sure you keep the size slim/small as large pieces will cook unevenly. Place in boiling water after shaping.
Boil the cenil is water for about 3 to 5 minutes (depending on size and shape) or until cooked. Remove, drain and let cool
Mix the cooked cenil with the prepared and cooled grated coconut and sugar syrup.