serves
26
prep
1 hour
cook
12 minutes
difficulty
Mid
serves
26
people
preparation
1
hour
cooking
12
minutes
difficulty
Mid
level
Ingredients
- 200 g (2 cups) frozen shredded coconut, thawed (see Note)
- 1 tsp salt
- 20 pandan leaves, finely chopped
- 300 ml water
- 250 g glutinous rice flour
- 30 g (¼ cup) tapioca flour
- 120 g (⅔ cup) chopped palm sugar
Instructions
Bring a steamer to the boil. Place the coconut on a plate large enough to fit inside the steamer then sprinkle over the salt. Steam the coconut for about 7 minutes or until tender. Remove and cool.
Meanwhile, combine the pandan leaves and water in a food processor or blender then process until the pandan is chopped to a fine mulch. Strain the mixture through a sieve lined with muslin, pressing hard on the solids to extract as much of the liquid as possible.
Combine the flours in a large bowl. Slowly add 250 ml (1 cup) of the pandan liquid, using your hands to stir until a smooth firm dough forms; if it is a little dry, add a few teaspoons of the remaining pandan liquid, or some water. Cover the dough in the bowl with a damp cloth to prevent it from drying out.
Bring a large saucepan of water the boil. Take a tablespoonful of the dough and roll into a ball. Flatten the ball using your hands to form a circle about 6 cm across. Place the flattened dough in your palm then place about a teaspoonful of palm sugar in the centre of the circle. Bring the edges together over the sugar to enclose, then pinch together to seal. Re-roll into a neat shape. Repeat with the remaining dough and sugar.
Drop the balls, in 2 batches, into the boiling water and cook until they rise to the surface. Cook for another 3 minutes then remove using a slotted spoon, draining well.
Place the coconut into a bowl and roll the balls in the coconut to coat. Serve on the day of making.
Note
• You can find frozen shredded coconut in the freezer section of Thai supermarkets.
Photography, styling and food preparation by china squirrel.
This recipe is part of our . View previous .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
