Pandan glutinous rice balls are filled with palm sugar, boiled, then rolled in coconut for a sweet burst at the first bite.
25 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the shredded coconut with salt, steam for 3 minutes, and set aside.
Knead the glutinous rice flour with pandan juice and warm water into a soft dough.
Cut the palm sugar into small cubes.
Tear walnut sized pieces from the dough, fill with palm sugar, and roll into balls.
Drop the balls into boiling water and cook until they float to the surface.
Immediately coat the drained balls in coconut and serve warm.
💡 Tip: Do not leave the palm sugar pieces too large; smaller pieces melt more evenly inside the dough.
🍽️ Serving suggestion: Serve warm right after boiling, while the filling is still molten.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
3
g protein
48
g carbs
6
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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