Myanmar Glutinous Rice Balls with Coconut Topping

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A beloved festive sweet from Myanmar traditionally served during Thingyan (Burmese New Year), these chewy glutinous rice balls are infused with pandan, tinted rosy pink, and rolled in fluffy grated coconut. Each bite is soft, slightly salty, and gently aromatic, making them a joyful bite-sized treat for celebrations.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 7 gSaturated Fat
• 47 gCarbs
• 3 gFiber
• 6 gSugar
• 4 gProtein
• 310 mgSodium
• 120 mgPotassium
• 18 mgCalcium
• 0.8 mgIron
• 1 mgVitamin C
• 2 mcgVitamin A

Ingredients

For the rice ball dough

• 2 cups (250 g) glutinous rice flour
• 1 cup (240 ml) pandan-infused water (made from 4 fresh pandan leaves)
• 1/2 tsp fine sea salt
• 4-5 drops pink or red food coloring (traditional)

For the coconut topping

• 1 1/2 cups (150 g) freshly grated coconut, loosely packed
• 2 tbsp granulated sugar or finely shaved palm sugar
• 1/4 tsp fine sea salt
• 1 tsp toasted sesame seeds (optional)

Directions

1. Make the pandan water by rinsing 4 pandan leaves, tying them into a knot, and simmering in 1 1/4 cups water for 5 minutes; discard the leaves and let the green-tinted liquid cool to room temperature, then measure 1 cup.
2. In a large mixing bowl, combine the glutinous rice flour and salt. Slowly pour in the pandan water while stirring with a chopstick or wooden spoon until a soft, pliable dough forms; add more flour if sticky or a splash of water if too dry.
3. Divide the dough in half and tint one half with the pink or red food coloring, kneading until the color is evenly distributed (the second half can stay white or be tinted green for variety).
4. Pinch off small pieces of dough (about 1 tablespoon each) and roll between your palms into smooth, round balls roughly 1 1/2 inches in diameter; you should get about 20-24 balls total. Place them on a tray dusted lightly with rice flour to prevent sticking.
5. Bring a large pot of water to a gentle boil. Carefully drop the rice balls in batches and cook for 6-8 minutes, stirring occasionally so they don't stick to the pot; they are done when they float to the surface and feel springy when pressed.
6. While the balls cook, prepare the coconut topping by combining the grated coconut, sugar, and salt in a bowl. Toast lightly in a dry skillet over low heat for 2-3 minutes if you prefer a warmer, nutty flavor, then transfer to a shallow serving dish.
7. Use a slotted spoon to lift the cooked rice balls out of the water, drain briefly, and immediately roll each ball in the sweetened coconut so it coats evenly on all sides.
8. Arrange the finished balls on a plate, sprinkle with toasted sesame seeds if using, and serve warm or at room temperature as a sweet snack or dessert.

Cook’s Notes

• Fresh pandan leaves give the most authentic aroma; if unavailable, substitute 1 tsp pandan extract mixed into plain water.
• The traditional rosy color is symbolic of celebration, but plain white or pandan-green balls are equally authentic for everyday snacking.
• Do not overcrowd the pot when boiling; the balls expand slightly as they cook and need space to float freely.
• Use freshly grated coconut rather than desiccated for the softest, juiciest coating that clings to the warm rice balls.
• Leftover cooked balls can be refrigerated for up to 2 days and revived by briefly steaming before re-rolling in fresh coconut.

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