Ingredients

• 250g glutinous rice flour
• 250 ml water
• 1 tsp pandan paste
• 100g palm sugar
• 100g dried grated coconut

Instructions

Break the palm sugar discs into very small pieces. Bring the water to a boil. Mix pandan paste with water and add to the flour, knead into a smooth dough. Roll the dough into balls slightly larger than soup balls, make an indentation in your palm, place some palm sugar pieces inside, fold closed, roll back into a ball and drop the balls into boiling water 4 to 5 at a time. Within a few minutes they float to the surface and are done. Remove with a slotted spoon, drain briefly and roll through the coconut. TIP: Be aware that the liquid filling can burst out forcefully!