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Coconut sticky rice balls

Coconut sticky rice balls

Desserts

Malaysian glutinous rice balls, infused with pandan fragrance, filled with sweet palm sugar, and wrapped in shredded coconut. A sweet treat from Malacca.

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Recipe from Rulwarih, Imannuelh07 (Wikibooks), adapted by Recette de cuisine ·

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These green, sticky rice balls, infused with pandan, conceal a soft, palm sugar center. A specialty of Malacca, known throughout Malaysia.

Ingredients and directions

  • Prep time40 min
  • Cook time15 min
  • Total55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodcooked in water
  • Estimated cost$1.54 $0.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $1.52
  • $0.02
  • $0.00

Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.

Directions

  1. In a large bowl, combine the sticky rice flour and wheat flour. ≈ 4 min
  2. Slowly add the pandan water while kneading until you obtain a soft dough that no longer sticks to your hands. ≈ 10 min
  3. If the dough is too soft, add a little flour. If it is too firm, add a little water. ≈ 3 min
  4. Take a small piece of dough, about the size of your thumb. ≈ 3 min
  5. Flatten the dough in your palm, place a small amount of palm sugar in the center, and form it into a tight ball so that the filling doesn’t spill out. ≈ 10 min
  6. Bring the water to a boil in a pot.
  7. Place the balls one by one into the water. ≈ 10 min
  8. When they float to the surface, they are cooked (about 2 to 3 minutes). Remove them and drain them.
  9. Mix the warm, freshly grated coconut with a pinch of salt until well combined. ≈ 10 min
  10. Serve. ≈ 2 min

The bill

Coconut sticky rice balls

  • 150 g of glutinous rice flour$1.52
  • 1 tablespoon of wheat flour (optional, for a softer texture)$0.02
  • 1/2 cup of palm sugar (gula melaka), finely chopped or cut into small pieces$0.00

Total$1.54

that's $0.39 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 150 g of glutinous rice flour
  • 1 tablespoon of wheat flour (optional, for a softer texture)
  • 240 ml pandan water (5-6 pandan leaves, blended and filtered)
  • A small amount of green dye (for a more vibrant color)
  • 1/2 cup of palm sugar (gula melaka), finely chopped or cut into small pieces
  • 1/2 cup of shredded coconut (only the white flesh)
  • A pinch of salt

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