Filling: Cook the coconut and sugar over medium heat until thickened. Remove from the heat, cool slightly and roll into 1cm balls.
Coconut Coating: Mix the coconut and salt then steam over boiling water. Set aside.
Pandan Dough: Begin by making pandan juice. Blend the pandan leaves with the water and squeeze through a cheesecloth. You should be left with about 60ml of pandan juice.
Knead the glutinous rice flour, coconut cream and pandan juice until a smooth dough is formed. Roll the dough into about 1cm balls.
Put a few drops of vegetable oil on your hands to coat so the dough will not stick to your skin. Flatten out the balls into discs and wrap them around the coconut balls. Make sure the balls are completely sealed. If the dough seems to be too dry add a few drops of water.
Drop the balls into gently boiling water. When the balls float remove with a slotted spoon and toss in the coconut coating. Roll around in the coating and place on a dish to serve.