This is the vendor who sells coconut meat from the market. Incidentally, the market moved to a bigger location across the Kuching waterfront.
After a few minutes of massaging all the juice from the meat into the water, squeeze out as much moisture and dispose of the grated coconut flesh. Pour the coconut milk through a fine mesh sieve. Using a carefully prescribed ratio of pea-flour, sugar, and coconut water, mix over a medium flame until the mixture thickens into a formidable paste. As bubbles begin to appear, turn off the heat and this will become a “pudding” that sets quite nicely in the refrigerator. I bought the pea-flour while I was still in Kuching, so I cannot comment on where to find it here in the US. Spooning warm coconut mixture into the moulds.. The cooking class we took at Bumbu used sweet corn, but I recently tried this recipe using a big lychee in the center, which also turned out very tasty!