Combine water, oil and sugar in a mixing bowl. Sift in glutinous rice flour and corn flour. Mix well into a smooth dough.
Divide dough into small equal portions and roll into round balls then put aside. Steam white grated coconut for 58 minutes. Remove and set aside to cool completely then mix with the rest of ingredients (A).
Bring the water for the syrup to a boil. Add palm sugar, salt and pandan leaves. Cook until the sugar has dissolved.
Remove pandan leaves and drop in the rolled round balls and cook until they float up.
Leave the kuih ee balls in the syrup for an extra 56 minutes then remove with a slotted spoon and drain well.
Arrange the kuih ee on a plate and sprinkle with the topping ingredients. Serve immediately.