Instructions
Follow the steps and taste along the way.
Prepare the coconut
Mix the shredded coconut with 1 g of salt and steam it for 8 minutes. Let it cool slightly, then spread it on a plate so the balls can be coated easily.
Prepare the filling
Chop the palm sugar into small pieces about 3–4 mm in size. Larger pieces could tear the dough as you shape the balls.
Make the pandan dough
Mix the lukewarm water with the pandan extract. Stir the rice flour together with the remaining 1 g of salt, then gradually work in the pandan water. Knead until the dough is smooth, soft, and pliable, but does not stick noticeably to your fingers.
Fill and cook the balls
Divide the dough into 20 equal pieces. Flatten each piece, place 4 g of palm sugar in the center, seal it well, and roll it into a crack-free ball. Bring 1,500 ml of water to a rolling boil in a pot. Cook the balls in two batches; once they float to the surface, cook them for 1 minute longer. Remove them with a slotted spoon.
Coat and serve
While still warm and drained, gently coat the balls in the prepared coconut. Serve immediately, when the filling is soft and liquid; let each ball cool briefly before biting into it so the sugar is not too hot.
