Ingredients

• 500g packet glutinous rice flour
• 400ml can coconut cream
• 1/4 teaspoon pandan essence
• 120g dark palm sugar
• 1 cup desiccated coconut

Method

1. Place rice flour in a bowl and make a well in the centre. Add coconut cream and pandan essence. Mix to form a firm dough. Knead dough lightly to evenly distribute pandan essence.
2. Bring a large saucepan of water to the boil over medium-high heat. Cut palm sugar into pieces the size of a 5 cent coin. Roll tablespoonfuls of dough into balls. Flatten each ball and mould around a palm sugar piece. Pinch dough to enclose sugar. Roll ball until smooth.
3. Place coconut in a shallow dish. Cook balls, in small batches, in boiling water for 8 minutes or until they float to the surface. Remove with a slotted spoon. Roll in coconut while warm. Transfer to a plate. Serve at room temperature (do not refrigerate).