Ingredients:
150 g Glutinous Rice Flour
120 ml Pandan Juice ( I use 15 Pandan leaves +140 ml water)
70g Gula Melaka (Palm Sugar), finely chopped
80 g Grated Coconut
¼ tsp Fine Salt
Method:
1) Mix the grated coconut with a pinch of salt and steam for about 3 minutes and set aside.
2) In a large bowl with glutinous rice flour, add in pandan juice a little at a time, knead lightly until smooth.
3) Form dough into small balls (about 10 g), cover the dough with wet towel to avoid from drying.
4) Round a small ball, press to flatten, wrap in the gula Melaka and roll into ball again. (Ensure balls are tightly seal, no leaks).
5) In a pot of boiling water, carefully drop the balls in the boiling water, reduce heat to medium.
6) When the balls float to the surface, remove with a slotted spoon.
7) Immediately dip in a big bowl of ice water for 1 min to avoid balls from sticking to each other. Also for better mouthfeel.
8) Scoop out the balls and roll in a plate of grated coconut. Ready to serve!
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