Wash the cucumber and cut into chunks. Blend (skin on) and strain to get 200ml juice. If you don’t have a juicer, grate the cucumber and squeeze out the juice.

In a large bowl, add glutinous rice flour, sugar, and oil. Gradually pour in the cucumber juice, stirring constantly until smooth and lump-free. The batter should be thick, glossy, and slowly flowing.

Bring water to a full boil. Place the bowl into the steamer and steam over high heat for 30 minutes, until fully set. Let it cool slightly until warm but safe to handle.

Lightly oil your work surface and hands. Knead the steamed dough for about 5 minutes until smooth, elastic, and silky.

Sprinkle desiccated coconut over the surface. Roll the dough into a sheet about 0.8cm thick. Spread a thin, even layer of mashed yam over the surface. Roll tightly into a log.

Use kitchen string or unflavored floss to cut into 2–3cm pieces. Coat the cut sides with more coconut. Serve fresh for the best soft and stretchy texture.