Method
- Blend 5 pandan leaves with 220ml water and strain, giving roughly 200ml of pandan water. Optionally add more pandan extract.
- Steam the grated coconut with the salt for a few minutes, then set aside to cool.
- Heat up a big pot of water to the boil.
- In a mixing bowl, combine the rice flour with the salt and sugar. Combine with the pandan water incrementally until it forms a rough dough.
- Take out roughly 50g of the dough, flatten to a disc and cook it in the boiling water until it floats.
- Remove from the water and recombine the cooked dough with the uncooked dough. Let it rest for 10 minutes.
- Portion the dough into 12 pieces. Wrap each around some chopped gula melaka and roll into a ball.
- Boil the balls until cooked (floating), strain out and roll in the steamed grated coconut. Serve immediately.
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