Back to 6 servings dough 8 pandan leaves, about 8 leaves, or 1 teaspoon pandan paste mixed with the water 1 cup water, plus more as needed; for blending the pandan 1.5 cups glutinous rice flour, about 180 g; labeled tepung pulut or mochiko 0.25 teaspoon fine salt filling 4 ounces gula melaka (palm sugar), about 120 g, finely chopped; dark brown sugar can substitute coating 1.5 cups freshly grated coconut, about 100 g to 150 g, unsweetened; thawed frozen works too 0.125 teaspoon fine salt, for the coconut 1 pandan leaf, torn, for steaming with the coconut
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1 Step 1: Blend the pandan leaves with the water for about 1 minute, adding a little more water if needed. Strain through a fine-mesh sieve, pressing the solids to extract all the green juice.2 Step 2: Combine the grated coconut, the torn pandan leaf, and 1/8 teaspoon salt in a heatproof dish. Set it over simmering water, cover, and steam for roughly 8 minutes, until the coconut turns tender and smells sweetly of pandan. Remove and throw away the leaf, then spread the coconut out and let it cool all the way.3 Step 3: Whisk the glutinous rice flour with 1/4 teaspoon salt. Gradually add the pandan juice and knead into a soft, smooth dough that feels like playdough. Add a little water if it is dry, and a little flour if it is sticky.4 Step 4: Cover the dough with a damp towel and rest it for 10 minutes.5 Step 5: Portion the dough into about 18 equal pieces, around 18 g apiece. Press one piece flat in your palm, spoon a heaping teaspoon of chopped gula melaka into the middle, then fold the edges up and pinch them shut with no gaps. Roll the filled dough between your palms until round and smooth, and keep the finished balls under a cover so their surfaces stay moist.6 Step 6: Bring a large pot of water to a rolling boil over medium-high heat.7 Step 7: Drop the balls into the boiling water in small batches of 6 to 8. Cook for 3 to 4 minutes until they float, then let them bob for another minute so the filling melts.8 Step 8: Scoop the balls out of the pot with a slotted spoon and let the water drip off for a moment. While they are still warm and tacky, roll each one through the cooled steamed coconut until fully coated. Serve right away, or wait until they cool a bit and eat them at room temperature.getsaucepan.com/r/7c958c09-1ecf-5441-a366-c1cd991cce6b
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