Indonesian Pandan Coconut Glutinous Rice Balls

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Indonesian market snack: chewy, jade-green glutinous rice balls hiding a molten palm sugar center, rolled in warm salted coconut. Each bite delivers a satisfying burst of caramel sweetness through a soft, herbal pandan wrapper.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 9 gSaturated Fat
• 66 gCarbs
• 3 gFiber
• 18 gSugar
• 4 gProtein
• 190 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 250 g glutinous rice flour
• 150 ml fresh pandan juice (from about 10 pandan leaves blended with 150 ml water, then strained)
• 1/4 tsp fine salt
• 1 tsp neutral oil

For the filling

• 100 g Indonesian palm sugar (gula merah), finely chopped into 5 mm pieces
• 1 tbsp warm water

For the coconut coating

• 150 g freshly grated mature coconut
• 1/4 tsp fine salt
• 1 pandan leaf, knotted
• 30 ml water

Directions

1. Make the pandan dough: pour the strained pandan juice into a bowl, add salt and oil, then stir in the glutinous rice flour a little at a time until a smooth, pliable dough forms that does not stick to your hands. If too dry, add water 1 tsp at a time; if too sticky, dust with more glutinous rice flour.
2. Prepare the filling: toss the chopped palm sugar with 1 tbsp warm water so the pieces clump slightly and are easier to wrap; keep them small so they fit inside each ball.
3. Shape the balls: pinch off about 15 g portions of dough, flatten into a disc about 4 cm wide, place a piece of palm sugar in the center, then cup the dough around the filling and roll between your palms into a smooth ball about 3 cm across. Place on a tray dusted with rice flour while you finish the rest.
4. Prepare the coconut coating: combine grated coconut, salt, knotted pandan leaf, and water in a small pan over low heat; cook for 3-4 minutes until the coconut is just heated through and slightly damp, then transfer to a shallow bowl and keep warm.
5. Boil the balls: bring a large pot of water to a rolling boil, drop in the balls (in batches so they do not crowd), and cook for 4-5 minutes; they are ready when they float to the surface and the dough looks translucent. Scoop out with a slotted spoon.
6. Coat and serve: while still hot, roll each ball in the warm salted coconut until evenly coated. Stack on a plate and serve warm, ideally within 30 minutes so the palm sugar stays molten inside.
7. Store any leftover coconut in the fridge and re-steam briefly before using again for the next batch.

Cook’s Notes

• Use freshly extracted pandan juice for the most vivid green color and grassy aroma; pandan paste or extract works in a pinch but the color will be duller.
• Roll each ball twice in the coconut if you want a thicker, fluffier coating that grips better.
• Eat the balls the same day they are boiled; the dough firms up and the sugar hardens as they cool.
• If your palm sugar is very dry, microwave it for 10-15 seconds before chopping so it melts cleanly inside each ball.
• Use a thermometer-free test: when balls float and the surface looks slightly glassy, the center is fully molten.

You might also like

Asian

Indonesian Spiced Steamed Fish Parcels in Banana Leaf

Asian

Surabaya Buffalo Nose Salad with Spicy Peanut Sauce

Asian

Padang-Style Young Jackfruit Curry

Asian

Classic Indonesian Beef Broth Soup