Putu Mayang Vermicelli

2 boards of corn vermicelli (1/2 pack because the vermicelli I use contains 4 pieces)
150 ml water
60 gr sugar (adjust to taste, I didn't add it)
65 gr coconut milk (I use 1 sachet of instant coconut milk)
1/4 tsp salt
Pandan paste and a little red coloring.
Tapioca flour to taste
Grated coconut salt a little pandan, steamed 10 minutes

1. Soak corn vermicelli in hot water for 1/2 hour, drain.
2. Heat the water (which is 150 ml), granulated sugar, coconut milk, and salt, no need to wait for it to boil, divide by 2. Then each is dyed and still heated. Add to each half of the vermicelli, cook until the water shrinks and stir occasionally so that the color is evenly distributed.
3. Remove, drain until slightly dry and not runny.
4. Pour enough tapioca flour, stir evenly (I use 4 tablespoons each).
5. Take about 35-40 grams, steam it in a hot steamer for about 10 minutes (just put it on the base of the steamer, no need to cover it with leaves because it's not sticky.). Lift.
6. You can round it up, if you want it to be a bit fat, putu mayangnya when hot with hands wrapped in plastic gloves. Serve with grated coconut