25 August, 2009



  • 250 g Glutinous Rice Flour
  • A Pinch Of Sea Salt
  • 200 ml Pandan Juice ( Blended from 10 Pandan leaves with 220 ml water )
  • 150 g Gula Melaka (Palm Sugar), cut into small pieces
  • 1 tbsp brown sugar
  • 100 g Grated Coconut with some salt


  1. For the coating,mix the grated coconut with a pinch of salt and steam for about 2-3 minutes and let it cool completely.
  2. For filling, mix the plam sugar with the brown sugar and prepare to use.
  3. In a large bowl, combine the glutinous rice flour with Pandan juice and add in a little bit of salt.
  4. Knead the dough lightly and pinch a small piece of the dough and flatten lightly.
  5. Fill the centre of the dough with palm sugar mixture.
  6. Roll it in your palm to form a smooth ball.
  7. Cook the glutinous rice balls in the boiling water.
  8. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
  9. Coat the rice balls with grated coconut.

Serve immediatly while still warm.

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