Pandan Coconut Rice Balls with Palm Sugar Filling

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These chewy green rice balls are a beloved Malaysian kuih, prized for their fragrant pandan flavor, soft glutinous rice exterior, and a surprise burst of molten palm sugar at the center. Each ball is rolled in freshly grated coconut for a tropical, slightly savory finish that balances the rich caramel filling.

Nutrition Facts

Per serving (estimated)

• 325 kcalCalories
• 9 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 22 gSugar
• 4 gProtein
• 180 mgSodium
• 160 mgPotassium
• 25 mgCalcium
• 0.8 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pandan dough

• 200 g glutinous rice flour
• 120 ml fresh pandan juice (from 10 pandan leaves blended with 120 ml water and strained)
• 1/4 tsp fine sea salt
• 1 tsp vegetable oil

For the palm sugar filling

• 80 g gula Melaka (palm sugar), finely chopped
• 1 tbsp water

For coating and boiling

• 120 g freshly grated white coconut
• 1/4 tsp salt
• 3 pandan leaves, knotted
• 1 L water for boiling

Directions

1. Prepare the pandan juice by blending 10 pandan leaves with 120 ml water until very green, then strain through a fine sieve, pressing to extract maximum color and flavor.
2. In a mixing bowl, combine the glutinous rice flour, salt, and pandan juice, stirring with a wooden spoon until a soft, pliable dough forms; add a teaspoon of oil if the dough feels dry and knead briefly until smooth.
3. In a small saucepan, melt the chopped palm sugar with 1 tablespoon of water over low heat until it becomes a smooth, syrupy paste; let it cool just enough so it is thick but still pourable.
4. Divide the dough into 16 equal portions (about 20 g each), roll each into a smooth ball, then flatten into a disc about 4 cm wide and 5 mm thick.
5. Place roughly 1 teaspoon of the palm sugar paste in the center of each disc, gather the edges up around the filling, pinch firmly to seal, and roll again between your palms to form a smooth ball with no cracks.
6. Bring 1 L of water with the knotted pandan leaves to a gentle boil in a wide pot, then carefully drop the rice balls in batches; cook for 3-4 minutes until they float to the surface and feel slightly springy.
7. Remove the cooked balls with a slotted spoon and drain well on a plate; repeat with remaining balls while you toss the grated coconut with 1/4 teaspoon of salt.
8. While still warm, roll each rice ball generously in the salted grated coconut so it adheres evenly on all sides, then arrange on a serving plate.
9. Serve immediately while the centers are still molten and gooey for the best contrast between the chewy pandan shell and liquid palm sugar.

Cook’s Notes

• Seal each ball very tightly because any crack will let the molten palm sugar leak into the boiling water.
• Use freshly grated coconut for the best aroma and texture; sweetened desiccated coconut tends to absorb and clump.
• Keep the palm sugar paste slightly thick so it stays inside the ball; if it becomes too runny, chill it briefly before filling.
• Always serve on the same day they are cooked, as the coconut coating can become soggy and the shell loses its chew after refrigeration.
• Add a tiny drop of pandan extract to the coconut if you want a more vivid green coating and stronger fragrance.

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