Pandan Coconut Rice Balls recipe
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Ingredients
- 1 ⅓ cups grated dry coconut ½ cup white sugar 1 ⅔ cups grated dry coconut ½ teaspoon salt 5 pandan leaves, chopped ½ cup water ¾ cup glutinous rice flour 2 tablespoons coconut cream
Nutrition Info
- 328.1 caloriescarbohydrate: 55 gcholesterol: : -fat: 11.7 gfiber: 4.1 gprotein: 2.4 gsaturatedFat: 10.8 gservingSize: -sodium: 302.1 mgsugar: 33.5 gtransFat: : -unsaturatedFat: : -
Directions Pandan Coconut Rice Balls
Directions
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Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.
Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.
Combine pandan leaves and water in a blender, blend until smooth. Squeeze juice through a cheesecloth, you should be left with 1/4 cup pandan juice. Set aside.
Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.
Flatten the balls into discs, wrap them around the coconut balls. Make sure coconut balls are completely sealed.
Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.