Pandan Coconut Rice Balls

1 ⅓ cups grated dry coconut

½ cup white sugar

1 ⅔ cups grated dry coconut

½ teaspoon salt

5 pandan leaves, chopped

½ cup water

¾ cup glutinous rice flour

2 tablespoons coconut cream

Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.

Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.

Combine pandan leaves and water in a blender; blend until smooth. Squeeze juice through a cheesecloth; you should be left with 1/4 cup pandan juice. Set aside.

Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.

Flatten the balls into discs; wrap them around the coconut balls. Make sure coconut balls are completely sealed.

Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.