- 4 pandan leaves (or 1 tbsp ready-made pandan extract or 2 tbsp vanilla extract with green food colouring)
- 350g sticky rice flour
- 100ml coconut milk
- 1 tsp fine sea salt
- 200g dark coconut sugar, cut into 1cm cubes
- 200g fine desiccated coconut
Roughly cut the pandan leaves into small pieces and blitz in a blender with 200ml of water. Strain through a fine sieve over a bowl to remove the pulp while retaining the juice (100ml of juice is needed).
Put the sticky rice flour, pandan leave juice, coconut milk ad 1/2 tsp of salt into a bowl with 125ml water and mix to create soft dough. If the dough sticks to your fingers, sprinkle it with a little rice flour. Form the dough into small balls about 2.5 cm in diameter
gently push your finger onto the centre of each ball to create the space for a sugar cube to fit. Place a cube in the space, then cover with the dough to make a ball again. Put aside and repeat the process with the rest of the dough.
Mix the dedicated coconut with the remaining 1/2 tsp of salt and sprinkle on a flat tray.
Bring 2 liners of water to the boil in a large pan, then reduce the heat to medium and carefully drop the balls into the hot water using a slotted spoon. When they change the colour and start to float leave them for 1 more minutes, then scoop them out, drop them on to the tray of desiccated coconut and coat well.
Allow to rest for approximately 10 minutes before eating as the meted sugar filling will be hot.