- Filling:
- 1 1/3 cups grated dry coconut
- 1/2 cup white sugar
- Coating:
- 1 2/3 cups grated dry coconut
- 1/2 teaspoon salt
- Dough:
- 5 pandan leaves, chopped
- 1/2 cup water
- 3/4 cup glutinous rice flour
- 2 tablespoons coconut cream
- 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.
08/18/2019
recipepes.com
pandan coconut rice balls, recipe
PT15M
PT1H
5
455 calories
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