How to make it
5 steps. Take it one step at a time.
Mix the freshly grated coconut
Mix the freshly grated coconut with a pinch of salt and steam for about 10 minutes. This prevents the coconut from spoiling quickly. Set aside to cool.
10 minCombine the glutinous rice flour and a pinch of salt
In a large bowl, combine the glutinous rice flour and a pinch of salt. Gradually pour in the warm pandan water while kneading until you have a smooth, pliable dough that doesn't stick to your hands.
Take about 1 tablespoon of dough
Take about 1 tablespoon of dough, roll it into a ball, and flatten it. Place about 1/2 teaspoon of chopped palm sugar in the center. Carefully fold the edges up and roll it back into a smooth ball. Repeat for the remaining dough.
Bring a pot of water
Bring a pot of water to a boil. Drop the rice balls into the boiling water. Once they float to the surface, they are cooked. Let them boil for another 1-2 minutes to ensure the sugar inside has melted.
5 minRemove the balls
Remove the balls with a slotted spoon, drain slightly, and immediately roll them in the steamed grated coconut until evenly coated.
A little kitchen wisdom
Be careful when eating these while warm, as the liquid palm sugar in the center can burst out. Freshly grated coconut is highly recommended over dried shredded coconut for the best texture.
