Soak the mung beans in a bowl of water for at least an hour, then drain and rinse them before putting them into the food processor. Throw in some pandan leaves too and blend until smooth. Add more water only if needed to reach desired consistency, then transfer the mixture to a bowl.

In another bowl mix together all-purpose flour, rice flour, salt, vanilla powder, and raw cane sugar. Pour the mung bean mixture in and stir until everything is combined. Gradually add cold water while mixing the dough until it reaches a pliable consistency.

Divide the dough into four portions and roll them out on a floured surface into thin circles. Cut each circle into 12 equal pieces and roll them into balls. Heat oil in a pan over medium heat, carefully add the gandasturi balls, and fry for 5 minutes until golden brown. Place on a plate lined with paper towels to absorb any excess oil. Drizzle creamed coconut and sprinkle some sea salt over the gandasturi.