Name: Malaysian Pandan Coconut Rice Balls with Palm Sugar
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings (about 16 balls)
Cuisine: Malaysian Nyonya
Ingredients: 200 g glutinous rice flour; 1/4 tsp fine sea salt; 120 ml freshly extracted pandan juice (from 8-10 pandan leaves blended and strained); 30 ml warm water, as needed; 100 g gula melaka (palm sugar), finely chopped; 1 tsp warm water; 150 g freshly grated coconut (or frozen grated coconut, thawed); 1/4 tsp fine sea salt; 1 pandan leaf, knotted (optional)

These chewy jade-green glutinous rice balls are a beloved Nyonya kuih, studded with molten pockets of caramelly palm sugar and rolled in fresh coconut. A bite releases a warm, toffee-like center that balances beautifully with the fragrant pandan-scented dough. Serve them warm for the ultimate melt-in-your-mouth experience.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings4

Yield4 servings (about 16 balls)

Nutrition Facts

Per serving (estimated)

320 kcalCalories
12 gFat
10 gSaturated Fat
50 gCarbs
3 gFiber
18 gSugar
4 gProtein
180 mgSodium
190 mgPotassium
25 mgCalcium
1.2 mgIron
1 mgVitamin C
5 mcgVitamin A

Ingredients

For the pandan dough

200 g glutinous rice flour
1/4 tsp fine sea salt
120 ml freshly extracted pandan juice (from 8-10 pandan leaves blended and strained)
30 ml warm water, as needed

For the palm sugar filling

100 g gula melaka (palm sugar), finely chopped
1 tsp warm water

For the coconut coating

150 g freshly grated coconut (or frozen grated coconut, thawed)
1/4 tsp fine sea salt
1 pandan leaf, knotted (optional)

Directions

Toast the coconut: combine grated coconut, salt, and the knotted pandan leaf in a dry pan over low heat. Stir constantly for 3-4 minutes until just fragrant and barely dry; transfer to a plate and let cool completely.
Make the dough: in a large bowl, whisk glutinous rice flour with salt. Pour in pandan juice gradually and mix with a spoon, then knead by hand for 3-4 minutes until a smooth, pliable, play-dough-like ball forms that does not stick to your hands. Add warm water a teaspoon at a time if the dough feels dry, or dust with a little extra flour if tacky.
Divide the dough into 16 equal pieces (about 20 g each) and roll each into a smooth ball. Flatten one piece in your palm into a 6 cm disc, place 1 heaping teaspoon of chopped palm sugar in the center, then pinch the edges up and over the filling, sealing tightly.
Roll the filled ball between your palms to smooth the surface, ensuring no cracks or air pockets remain that could let the sugar leak out during cooking. Repeat with remaining dough and filling, keeping finished balls covered with a damp cloth.
Bring a wide pot of water to a gentle boil. Drop 4-5 balls in at a time and cook for 4-5 minutes, stirring gently at first so they do not stick to the bottom. The balls are ready when they float to the surface and feel bouncy and slightly translucent.
Using a slotted spoon, transfer each cooked ball directly into the toasted coconut. Toss gently to coat evenly, then place on a serving plate. Serve warm the same day for the best contrast between chewy dough, liquid sugar, and fragrant coconut.

Cook’s Notes

Use freshly extracted pandan juice for the most authentic aroma and natural green color; a drop of pandan essence can boost flavor if your leaves are mild.
Pinch and re-roll each ball very firmly around the filling – any crack will allow the molten palm sugar to burst out into the boiling water.
Chop the palm sugar finely so it melts evenly into a soft caramel pool rather than staying as a hard chunk in the center.
Always roll the cooked balls in coconut while still hot so the coating adheres well and the sugar inside stays molten.
Best eaten the day they are made; leftover balls can be reheated by steaming for 3-4 minutes, though the sugar will firm up as it cools.