Boil 210ml of water, add pandan leaves and green colouring, cook for a while, filter.
Mix Tapioca powder with 90ml of water and stir well, stir and cook until nearly transparent.
Immediately pour the tapioca paste into glutinous rice flour and sweet potato mash, mix well. Add the Pandan water from (1) in portions, knead it into a smooth dough and cover it with a wrung out wet cloth. Do not add all Pandan water at once. Different sweet potatoes have different water content. If the dough is too wet, you can add glutinous rice flour.
Add shredded coconut to a teaspoon of salt, stir well, and steam for about 10 minutes.
Boil half a pot of clean water. Divide the dough into the required amount, wrap it in the filling, put it in boiling water and cook until it floats, and then pick it up for 1-2 minutes.
Drain the water and dip in coconut shreds!
