Blend the chopped pandan leaves with 1 cup of water until no large pieces remain. Strain this mixture through a fine mesh strainer to get about 1/2 cup of pandan juice.

In a mixing bowl, combine the glutinous rice flour and gradually mix in the pandan juice until a smooth, soft dough forms.

Let the dough rest for 30 minutes at room temperature, covered with a damp cloth.

In a separate bowl, dissolve the salt in 1/4 cup of hot water, mix with the shredded coconut until evenly coated.

Cut the palm sugar pucks into roughly 1/4 inch cubes.

Bring a pot of water to boil.

Pinch off a small piece of dough, flatten it, place a palm sugar cube in the center, and seal the dough.

Drop the dumplings into the boiling water. They will float to the surface when cooked through, which usually takes about 2 minutes.

Use a slotted spoon to remove the dumplings and shake off excess water, then roll them in the prepared shredded coconut.

Enjoy your Pandan Dumplings warm for the best texture!