Steam grated coconut with salt for 10 minutes.

In a bowl, mix glutinous rice flour with lukewarm water and pandan paste to form a firm, flexible dough.

Pinch off a teaspoon of dough and roll into a 1-inch ball.

Make a hole in the center of the ball with your finger.

Fill the hole with 1/2 teaspoon of grated palm sugar.

Seal the hole and roll the ball smooth.

Repeat until all dough and sugar are used.

Bring a pot of water to a boil.

Gently drop the rice balls into the boiling water.

Cook until the balls float to the surface.

Remove the floating balls and roll them in the steamed grated coconut.

Serve at room temperature.