250g Glutinous Rice Flour
200ml Pandan Juice
150g Gula Melaka (Palm Sugar), finely chopped or dark brown sugar
110 g Grated Coconut
A Pinch of Salt
Blend 15 Pandan leaves with 220 ml water.
In a large bowl, combine glutinous rice flour and pandan juice, kneading well to form a smooth dough.
(a) Pinch off small balls of dough (about 15g) and roll it between your palms to form smooth balls.
(b) Flatten lightly.
(c) Make a small well in the centre of the dough and fill with chopped palm sugar.
(d) Pinch the dough together to close, roll them in your palm to form a smooth ball and lay the balls on a plate sprinkled with flour (this will prevent glutinous balls stick on the plate)