In a flat bowl, mix Unsweetened Shredded Coconut (100 gram) with Salt (1 teaspoon). Place the bowl in a skillet with an inch or so of simmering water. Cover, steam for about 5 minutes, then set aside. Next, prepare the filling.
Crush Palm Sugar (100 gram) into small pieces. Add in Granulated Sugar (1 tablespoon) and mix until well combined. Then set aside.
Place Pandan Leaves (10) into a blender and then add Water (200 milliliter). Blend until fine and strain the juice. Reserve the blended leaves.
To make the dough, first flour a wide bowl. Place Sweet Potato (180 gram) in and flatten on the floured surface. Add half the pandan juice and continue to mix. Add Sweet Glutinous Rice Flour (200 gram) in 2 batches and knead into a smooth dough. If it seems too dry, add some more juice.
Divide into small doughs and wrap each dough with palm sugar filling. Then roll into balls. And we're ready to cook the filled onde-onde. Be sure to seal the balls of dough. Otherwise, the palm sugar will ooze out when boiled.
As you finish making them, Cover the filled Onde Onde with a tea towel to ensure they do not dry up. If they do dry and fine cracks appear, moisten with a little water and seal again.
In a pot of water, add the blended pandan leaves and the remaining pandan juice. Then bring to a boil. Lightly put in the rolled dough balls and simmer until cooked whereby the dough balls float to the surface.
Roll and coat each cooked Onde Onde with the grated coconut.
These Onde Onde can be served warm or at room temperature.