Indonesian Pandan Rice Balls with Molten Palm Sugar and Coconut

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These vibrant green Indonesian rice balls are flavored with fresh pandan leaves and stuffed with molten palm sugar that bursts and stretches when you bite in. Rolled in lightly salted steamed coconut, each ball is a balanced bite of chewy dough, sweet caramel filling, and fragrant coconut. Best enjoyed warm on the same day they are made.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 9 gFat
• 7 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 16 gSugar
• 4 gProtein
• 190 mgSodium
• 110 mgPotassium
• 20 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pandan dough

• 200 g glutinous rice flour
• 8-10 fresh pandan leaves, snipped into 2 cm pieces
• 130 ml water
• 1/4 tsp fine sea salt
• 1/2 tsp lime water (air kapur), optional, for a chewier texture

For the palm sugar filling

• 120 g palm sugar (gula melaka), finely chopped into 5 mm pieces

For the salted coconut coating

• 150 g freshly grated or desiccated unsweetened coconut
• 1/4 tsp fine sea salt
• 1 pandan leaf, knotted (optional)
• 2 tbsp water

Directions

1. Make the pandan juice by blending the snipped pandan leaves with 130 ml water for about 1 minute, then strain through a fine sieve, pressing to extract about 110-120 ml of vivid green juice; discard the pulp.
2. In a large bowl, whisk the glutinous rice flour with the salt and lime water, then gradually pour in the pandan juice while mixing with a spoon. Knead by hand for 2-3 minutes until a smooth, pliable, non-sticky dough forms; cover with a damp cloth while you work.
3. Pinch off about 15 g (1 tablespoon) of dough and roll it between your palms into a smooth ball. Flatten it into a disc about 4 cm wide, place 1/2 teaspoon of chopped palm sugar in the center, then gather the edges up around the sugar and roll it back into a smooth ball, making sure the filling is fully sealed. Repeat with the remaining dough.
4. Bring a large pot of water to a brisk boil. Drop the rice balls in batches of 6-8 and cook for 3-4 minutes, or until they rise to the surface and feel firm when pressed with a slotted spoon.
5. While the balls cook, prepare the coconut coating: combine the grated coconut, salt, knotted pandan leaf, and 2 tablespoons of water in a small pan or steamer. Steam or gently sauté over low heat for 4-5 minutes until the coconut is just moist and fragrant, then remove the pandan leaf and transfer to a wide shallow bowl.
6. Using a slotted spoon, lift the cooked rice balls straight from the pot into the warm coconut and roll gently until evenly coated. Work carefully so the soft balls do not burst.
7. Pile the coated rice balls onto a plate and serve warm within 1-2 hours, when the palm sugar center is still molten and stretchy.

Cook’s Notes

• Use freshly extracted pandan juice rather than artificial green coloring for the most authentic aroma and natural hue; if you only have pandan extract, use about 1 teaspoon and top up with water.
• Chop the palm sugar finely into small, even pieces so it melts quickly inside the ball; large chunks may not fully melt and can cause the ball to crack open during cooking.
• Serve the rice balls the same day they are cooked, while the palm sugar filling is still molten; once cooled, the centers harden and the dough firms up.
• If the dough cracks while shaping, lightly wet your fingers with pandan juice and smooth the surface before sealing in the sugar.
• A pinch of lime water (food-grade calcium hydroxide) gives a slightly bouncier, less gummy texture that holds the molten sugar better, but it can be omitted if unavailable.

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