Glutinous Rice Flour Balls with Palm Sugar Filling

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Preparation info

  • Serves


    • Difficulty


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My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

These chewy glutinous rice flour balls are filled with cubes of palm sugar, then boiled and tossed in fragrant grated coconut. The boiling melts the palm sugar and when you take a bite, the sweet liquid will literally burst out, so be very careful!


  • 200 g (7 oz) glutinous rice flour
  • 150–200 ml (5–6⅓ fl oz) pandan water
  • 250 g (9 oz) freshly grated coconut
  • A pinch of salt
  • 200 g (7 oz) palm sugar, chopped


  • Place the glutinous rice flour in a bowl. Add the pandan water gradually, kneading to form a soft dough. Adjust by adding more pandan water or glutinous rice flour as necessary.
  • Mix the grated coconut with the salt. Place in a bowl and set aside.
  • Pinch a small tablespoonful of dough and flatten lightly. Place a few pieces of chopped palm sugar in the centre, then bring the edges up to enclose the palm sugar. Roll the dough into a smooth ball. Repeat with the remaining ingredients.
  • Boil a pot of water and place the balls in to cook. Do this in batches. The balls are done when they float. Remove with a slotted spoon and gently shake off any excess water.
  • Place the balls in the grated coconut and toss to coat. Enjoy!