Kuih Bom

Deep-fried Glutinous Rice Flour Balls with Sweet Coconut Filling

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Preparation info

  • Makes

    18–20 pieces

    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

These moreish, chewy snacks are known as kuih bom or kuih bidaran. These beauties sometimes explode while frying, hence the name! To avoid your kuih bom exploding while cooking, use very low heat. There are many variations of this snack — some recipes use only glutinous rice flour, some use a mixture of glutinous rice flour and sweet potatoes, and some use a mixture of rice flour and plain flour. Despite the differences, the aim is always to achieve a dough that will yield a crisp, chewy texture when deep-fried. Enjoy with a cup of black coffee.


  • 100 g ( oz) white sesame seeds
  • Vegetable oil, as needed for deep-frying


  • 240 g ( oz) glutinous rice flour
  • 60 g ( oz) plain flour
  • ½ tsp salt
  • 250 ml (8 fl oz / 1 cup) water


  • 100 g ( oz) palm sugar, chopped
  • 1 pandan leaf, rinsed and tied into a knot
  • 85 ml ( fl oz / cup) water
  • 500 g (1 lb oz) desiccated coconut


  • Prepare the filling. Place the palm sugar, pandan leaf and water in a wok and bring to a boil, stirring to dissolve the palm sugar.
  • Add the desiccated coconut and cook over low heat, stirring continuously for 10 minutes, or until the coconut has absorbed all the liquid. Transfer to a bowl and set aside to cool.
  • Prepare the dough. Place both the flours and salt in a bowl. Mix well, then add the water a little at a time while kneading to achieve a soft and smooth dough.
  • Pinch off 25 g ( oz) dough and roll into a ball. Flatten the dough into a disc and top with a spoonful of the filling. Bring the edges up to enclose the filling, then pinch to seal. Roll into a smooth ball. Coat with sesame seeds. Repeat with the remaining ingredients.
  • Cover and place in the freezer for at least 1 hour before frying.
  • Heat sufficient oil for deep-frying in a deep wok over medium heat. Turn down the heat until it is very low, then gently lower the balls into the hot oil and deep-fry until golden brown. Do this in batches. Drain well on paper towels.
  • Set aside to cool before serving.