PANDAN COCONUT RICE BALLS

Pandan Coconut Rice Balls image

This is a fun dessert to make and eat. Pandan-flavored dough balls are stuffed with a coconut filling to make a hearty and exciting dessert.

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ⅓ cups grated dry coconut
½ cup white sugar
1 ⅔ cups grated dry coconut
½ teaspoon salt
5 pandan leaves, chopped
½ cup water
¾ cup glutinous rice flour
2 tablespoons coconut cream

Steps:

Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.
Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.
Combine pandan leaves and water in a blender; blend until smooth. Squeeze juice through a cheesecloth; you should be left with 1/4 cup pandan juice. Set aside.
Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.
Flatten the balls into discs; wrap them around the coconut balls. Make sure coconut balls are completely sealed.
Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 55 g, Fat 11.7 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 10.8 g, Sodium 302.1 mg, Sugar 33.5 g