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Prepare about 500 g of grated coconut (300 g. filling, 200 g for rolling).
Add grated palm sugar, salt, and water to a pan over medium heat and mix until all dissolved.
Lower the heat and add 300 g. grated coconut to the pan and stir until the coconut has soaked up all the palm sugar.
Let cool a little before rolling into many small balls to wrap with your dough.
To make the dough Green, knead glutinous rice flour and pandan extract until the color is homogeneous.
For orange, knead glutinous rice flour with steamed sweet potato and coconut milk until color is homogeneous.
For purple, do the same as the purple sweet potato but this time with purple sweet potato.
Wrap your dough in cling wrap so it doesn’t dry.
Make dough into discs large enough to wrap around the coconut filling you made earlier.
When placing your finished balls onto a tray, sprinkle some flour down so the balls don’t stick to the tray.
With the excess grated coconut, place on a plate and microwave covered for about 2 minutes and mix with salt to roll your coconut balls in when ready.
Boil a pot of water and start to add your coconut dough balls once water is bubbling.
When the balls start to float to the top, they are ready to remove and place on the plate with the grated coconut rolling all around.