Sweet Coconut Pandan Sticky Rice Balls with Palm Sugar Syrup
These delightful sticky rice balls are infused with the fragrant aroma of pandan leaves and coated in sweet shredded coconut. They are served with a rich, warm palm sugar syrup, offering a comforting and naturally sweet dessert experience.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in clean water for at least 1 hour or overnight.
~60 min - 2
Tie the pandan leaves into a knot. Place the soaked glutinous rice in a steamer lined with cheesecloth. Add the knotted pandan leaves on top of the rice. Steam for 20-25 minutes, or until the rice is fully cooked and tender.
~25 min - 3
While the rice is steaming, prepare the palm sugar syrup. In a saucepan, combine palm sugar, 150 ml water, and a pinch of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
~10 min - 4
In a large bowl, combine the steamed glutinous rice with 100 ml of water. Mix well until the water is absorbed and the rice becomes sticky. Let it cool slightly for about 10 minutes until it's comfortable to handle.
~10 min - 5
Form the sticky rice into small balls, about 1.5 inches in diameter. Roll each ball gently in the shredded coconut until evenly coated.
~5 min - 6
Serve the coconut-coated sticky rice balls warm, drizzled generously with the palm sugar syrup.
Tips
- For an extra aromatic syrup, add a small piece of pandan leaf to the syrup while it simmers, then remove before serving.
- If you prefer a less sweet dish, reduce the amount of palm sugar in the syrup.
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