Glutinous Rice Balls Stuffed With Palm Sugar
A community recipe by audNot tested or verified by Nigella.com
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Combine the glutinous rice flour , pandanus juice and water into a medium sized bowl kneading well to form a smooth pliable dough.Cover the dough with a damp towel to prevent it from drying out. Bring a pan of water to boil , then lower the heat so that the water simmers gently. Pinch out a dough about 2 cm across flatten it into a disc and drop it into the simmering water. When the disc is cooked and rises to the surface, lift it out with a slotted spoon , shake off the water and knead the cooked dough evenly back into the main dough. If dough seem too sticky , knead in another 1 to 2 tbsp glutinous flour. Mix the salt and grated coconut together and place on a plate. Pinch off small balls of dough the size of small limes ( 20 g each ) and roll them into your palms to form smooth balls. carefully make a small well in hte center of each ball and fill with 1 tbsp of the palm sugar . Pinch the dough together to seal the palm sugar inside tightly, then roll the ball gently to smoothen and , as you make each one , drop it into the simmering water. When the dough balls floats to the top , carefully remove them with a slotted spoon and allow the water to drain off. Then roll the balls in the grated coconut to coat evenly. Transfer to a serving plate.
Combine the glutinous rice flour , pandanus juice and water into a medium sized bowl kneading well to form a smooth pliable dough.Cover the dough with a damp towel to prevent it from drying out. Bring a pan of water to boil , then lower the heat so that the water simmers gently. Pinch out a dough about 2 cm across flatten it into a disc and drop it into the simmering water. When the disc is cooked and rises to the surface, lift it out with a slotted spoon , shake off the water and knead the cooked dough evenly back into the main dough. If dough seem too sticky , knead in another 1 to 2 tbsp glutinous flour. Mix the salt and grated coconut together and place on a plate. Pinch off small balls of dough the size of small limes ( 20 g each ) and roll them into your palms to form smooth balls. carefully make a small well in hte center of each ball and fill with 1 tbsp of the palm sugar . Pinch the dough together to seal the palm sugar inside tightly, then roll the ball gently to smoothen and , as you make each one , drop it into the simmering water. When the dough balls floats to the top , carefully remove them with a slotted spoon and allow the water to drain off. Then roll the balls in the grated coconut to coat evenly. Transfer to a serving plate.
Introduction
Like this recipe because it is easy to make and it's delicious
Like this recipe because it is easy to make and it's delicious
Ingredients
Serves: Makes about 20 balls.
Metric
Cups
- 200 grams white rice flour (glutinous)
- 150 millilitres pandanus juice
- 2 tablespoons water
- 200 grams palm sugar (finely chopped)
- ½ teaspoon salt
- 75 grams coconut (grated)
- 7 ounces white rice flour (glutinous)
- 5¼ fluid ounces pandanus juice
- 2 tablespoons water
- 7 ounces palm sugar (finely chopped)
- ½ teaspoon salt
- 3 ounces coconut (grated)
Method
Glutinous Rice Balls Stuffed With Palm Sugar is a community recipe submitted by aud and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
We normally pinch small doughs of balls --- lime size .. Too big will be too difficult to eat as the palm sugar will ooze out from the dough
We normally pinch small doughs of balls --- lime size .. Too big will be too difficult to eat as the palm sugar will ooze out from the dough
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