Combine pandan leaves and ½ of the coconut milk in a blender or food processor. Blend for a few minutes. Strain with a fine mesh strainer and reserve the coconut milk.
In a small bowl, combine coconut, 1 teaspoon sugar and cornstarch.
Brush the molds with oil. Sprinkle a little of the coconut mixture into each mold. Sprinkle the dessicated coconut.
Press one mold into each other so that the coconut really sticks to the bottoms.
In a large bowl, whisk the eggs and 1/2 cup sugar until light and fluffy.
Add baking powder, cream of tartar, flour, salt and pandan coconut milk. Whisk until thoroughly combined. Add additional coconut milk and whisk until smooth.
Fill each mold with some of the batter.
Cook in a bamboo steamer for 10 minutes.