These little balls of delight are easily many people’s favourite back home in Singapore. Pop one in your mouth and on your first bite, you’ll get a surprise burst of melted palm sugar. I love the texture that the desiccated coconut provides against the chewiness of the balls together with the sweetness of the palm sugar, is just perfect.
In the Malay and Nyonya community, we love our kuehs which are our little sweets. They are not really accompanied with any meal, like a dessert but rather an all day treat. With hundreds of kuehs to choose from we are always spoilt for choices and often they are under appreciated.
It’s ironic that I’m now discovering and venturing into the world of kueh making, which was unknown to me before I moved out here, yet they have existed in my life forever.
What you’ll need:
1 1/2cups (250g) glutinous rice flour
3/4cup water + 2tbs hot water
1/4tsp pandan essence
2 cups desiccated coconut
50g palm sugar (gula melaka)
Spread the coconut onto a plate and set aside.
Chop the palm sugar into small cubes and set aside.
Mix the pandan essence with the water.
Place the rice flour and a pinch of salt in a medium size bowl.
Add in the pandan essence mixture into the flour little at a time while stirring the flour.
Do this until the flour mixture becomes a non-sticky dough and comes off the sides of the bowl.
Pinch a small amount of the dough and roll it into a ball.
Then make an indentation in the centre of the ball and fill it with the cube palm sugar.
Pinch the sides together covering the palm sugar and roll it gently into a ball.
In a medium pot, gently boil some water enough to cover the balls.
Once water is simmering, gently pop the balls in. To prevent the balls from bursting, keep water at a simmer.
The balls will come up to the surface once they cook.
Let the balls cook for further 2mins, to ensure the palm sugar completely melts.
Remove the balls and roll it in the coconut.
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