❤️ PANDAN RICE BALLS ❤️ ...
Check out these Pandan flavoured glutinous rice balls with a liquid palm sugar centre and rolled in fresh grated coconut. These sweet treats are popular in Malaysia, Singapore, Brunei and Indonesia (where we call them Klepon). They are very simple and quick to make (approx. 30 minutes) and taste delicious - just like I remember them from home.
The pandan and coconut flavoured glutinous rice is a gooey mass of goodness in your mouth, with the sweetness of the palm sugar drizzling out when you bite through to the centre.
The recipe comes from the wonderful book “Grow, Cook & Eat” by @MissKhoo
and C.Y Phang. ...
INGREDIENTS (makes 15 balls)
▪️250g glutinous rice flour
▪️200ml pandan juice
▪️100g palm sugar – finely chopped
▪️100g grated coconut
▪️A pinch of salt.
Extract the pandan juice by blending pandan leaves with water in a blender, and straining.
In a mixing bowl, knead the glutinous rice flour and pandan juice to form a dough. Cover with a damp cloth and set aside for 15 minutes. Add a pinch of salt to the coconut and steam for 3-4 minutes, then set aside to cool.
Pinch a small piece of dough(15g) and flatten it into a disk. Place ½ teaspoon of chopped palm sugar in the centre of the dough. Wrap and seal the dough- and roll in your palms to make a ball shape.Place the balls on a plate dusted with some glutinous rice flour to prevent sticking.
Bring a suaceoan of water to the boiland cook the balls in batches for 3-4 minutes until they float to the surface. Continue cooking for another 20 seconds so the palm sugar is completely melted.
Remove the balls with a slotted ladel and remove the water completely. Coat the balls with the steamed coconut.
Cool and serve. Enjoy !
NUTRITION ( 1 ball)
Fat: 0.5 g
Carbs: 13.0 g
Protein: 0.5 g