Pandan Glutinous Rice Ball (18 pcs)
90g glutinous rice flour
10g tapioca starch/glutinous rice flour *
5g caster sugar
25g boiling water
25g pandan paste Details in Step 1
30~40g warm water ( to be added during kneading)
Sweet Coconut Milk
3. After the 5-minute wait, stir the mixture,
Once the mixture becomes crumbly, stop adding water, and knead those crumbs together into a dough.
Knead the dough and continue to add water slowly depending on the dough condition. Try not to keep the dough too wet, as the rice ball will become soggy after cooking.
The dough should become smooth and no crumb will fall off the dough during kneading. To test, take a small piece of dough and roll it into a ball. The ball should be smooth without any crack line.
Cover the dough with a lid, and let it rest for about 30 minutes.
5. Divide the dough into about 18 portions, each weighing about 10g.
Drop the rice balls into the boiling water gently. Stir the water occasionally to avoid the rice balls from sticking to the base of the pot.
When the rice balls are cooked, they will float to the surface. Let them simmer for another 5 minutes, to ensure the palm sugar melts thoroughly.