Sift the flours and mix it with salt, sugar and Pandan Extract till you get a nice ball of dough. Add another 1-2 tbsp of water as needed.
Cut the dough into 12 pieces. Put them on a lightly floured surface (flour with the sweet rice flour).
Flatten with your hands, put some shaved coconut palm sugar in it (about 1/2 tsp) and pinch/roll it into a ball. The coconut palm sugar should be encased in the Pandan flour ball.
In a pot of boiling water, add in the balls one by one, and stir lightly once or twice to keep them from sticking. As the balls cook, they start to float. Cook for an additional 2 minutes once they float, and then using a slotted spoon, scoop the balls out.
Coat the balls with shredded coconut and serve. Best if eaten within 24 hours. Makes 12 balls, 2 balls per serving.
Do not refrigerate as they tend to dry out and get hard.
If you have access to screwpine leaves, you can blend the leaves together with water, and squeeze out the water, and use that instead of pandan extract.
You can try brown sugar instead of coconut palm sugar if you'd like. Although it will taste a little different, it will still be yummy!