0:00 / 11:38
Developed with YouTube

Nyonya Palm Sugar Coconut Glutinous Rice Balls

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillBoiled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

18 Steps Total
01
Preparation
00:00:44
  • Spread 100g fresh grated coconut evenly in a steaming dish
  • Add 1.5g salt and mix well with a spoon
  • Place 1-2 knotted pandan leaves on top of the coconut
lightbulb

Watch out

Fresh grated coconut must be mixed well with salt

salt enhances the coconut flavor and prevents quick spoilage

Ingredients:fresh grated coconut (100 g)Salt (1.5 g)Pandan Leaves (3 g)
Tools:steaming dish
02
Active Cooking
00:01:06
warningStay safe

Wear oven mitts when placing or removing the steaming dish; high-temperature steam inside can cause severe burns.

  • Place the dish with coconut into a steamer with boiling water
  • Cover with lid and steam on medium-high heat for 10 minutes
  • Remove pandan leaves after steaming, take out the dish and set aside to cool down completely
local_fire_departmentMedium-high heat, steam for 10 minutes
lightbulb

Watch out

Steaming cooks out raw taste and prevents rapid souring

must cool completely before coating dough balls, as warm coconut melts the rice dough

Ingredients:fresh grated coconutSaltPandan Leaves
Tools:steamer
03
Preparation
00:01:27
warningStay safe

Hold the hard palm sugar block firmly when chopping to prevent the knife from slipping and injuring fingers.

  • Place 50g Gula Melaka on a cutting board and finely chop with a knife
  • Chop until the sugar granules can be firmly packed into a spoon
  • Transfer to a small bowl for later use
lightbulb

Watch out

Gula Melaka must be minced fine enough

large lumps will not melt completely during boiling and sharp edges easily puncture dough

Ingredients:Gula Melaka (50 g)
Tools:chef knifecutting board
04
Preparation
00:02:01
  • Take 10g of washed fresh pandan leaves
  • Use kitchen scissors to cut the pandan leaves into small pieces into a bowl
lightbulb

Watch out

Cutting pandan leaves into smaller pieces makes it easier for the blender to break them down and extract juice.

Ingredients:Pandan Leaves (10 g)
Tools:kitchen scissors
05
Active Cooking
00:02:29
  • Pour the cut pandan leaves into a blender jar
  • Add 90g water
  • Blend at high speed until the leaves are fully pulverized into a dark green liquid
lightbulb

Watch out

Water amount must be accurately weighed

too much water dilutes the pandan fragrance and natural green color

Ingredients:Pandan Leaveswater (90 g)
Tools:blender
06
Preparation
00:02:43
  • Place a fine-mesh strainer over a measuring cup
  • Pour the blended pandan liquid through the strainer
  • Press the pulp firmly with a spatula to squeeze out juice, collecting at least 73g pure pandan juice
lightbulb

Watch out

Press the pulp firmly to squeeze out maximum liquid and reach the required juice weight.

Ingredients:Pandan Leaveswater
Tools:fine mesh strainersilicone spatula
07
Preparation
00:03:09
  • Pour 125g glutinous rice flour into a large mixing bowl
  • Add 25g castor sugar
  • Stir evenly with a spatula
  • Make a well in the center of the dry flour mixture
lightbulb

Watch out

Flour and sugar must be thoroughly blended dry before adding liquid to ensure consistent sweetness.

Ingredients:glutinous rice flour (125 g)castor sugar (25 g)
Tools:small bowl
08
Active Cooking
00:03:28
  • Gradually pour 73g pandan juice into the well in batches
  • Mix continuously with a spatula while pouring
  • Mix until crumbly pale green flour clumps form
lightbulb

Watch out

Add pandan juice slowly

do not dump all at once as different brands of flour absorb water differently

Ingredients:waterPandan Leaves
Tools:silicone spatula
09
Active Cooking
00:04:01
  • Pour 20g water into the crumbly dough mixture
  • Continue mixing with a spatula until crumbs become moist
lightbulb

Watch out

Adjust water amount slightly

if too dry, the dough crumbs will not come together

Ingredients:water (20 g)
Tools:silicone spatula
10
Active Cooking
00:04:21
  • Use hands to press and knead all dry crumbs in the bowl together
  • Knead until no dry flour remains, forming a slightly firm dough with tiny surface cracks
lightbulb

Watch out

It is normal for the dough to feel slightly firm with tiny cracks at this stage

do not add extra water yet

Tools:hands
11
Active Cooking
00:04:59
  • Pour 5g vegetable oil over the dough
  • Continue kneading by hand until the oil is completely incorporated into the dough
  • Knead until the dough becomes smooth, medium-soft, and non-sticky
lightbulb

Watch out

Adding vegetable oil ensures a soft, chewy texture without stickiness

dough must not be too soft or runny, which makes wrapping difficult and causes tearing

Ingredients:vegetable oil (5 g)
Tools:hands
12
Preparation
00:05:42
  • Place the smooth green dough back in the bowl
  • Cover closely with plastic wrap to prevent the surface from drying out
lightbulb

Watch out

Glutinous rice dough dries out and hardens very quickly

keep covered with plastic wrap whenever not in use

Tools:plastic wrap
13
Preparation
00:05:48
  • Turn on digital scale, pinch portions from the main dough
  • Weigh and divide into 24 small dough pieces, approx. 10g per piece
lightbulb

Watch out

Keep dough portions uniform (10g each) to ensure even cooking time so none remain undercooked.

Tools:kitchen scale
14
Active Cooking
00:06:23
  • Take a 10-gram piece of dough, place it in the palm of the hand, and roll it into a ball
  • Slowly press it flat with the palm of the hand, pressing and rotating the dough wrapper at the same time to prevent cracking and sticking to the hands
  • Place it in the palm to form a concave disc shape, and add ¼ teaspoon (about 1.5-2 grams) of chopped Malacca palm sugar in the center
  • Use the fingers to press the palm sugar down slightly and firmly, and pinch the dough wrapper tightly to seal the opening
  • Gently pinch it tightly in the palm and roll it into a ball again to ensure the surface is smooth and intact, then place it on a tray lined with baking paper
lightbulb

Watch out

Do not overfill with palm sugar (¼ tsp is sufficient)

edges must be tightly sealed, otherwise liquid sugar leaks out when boiling

Ingredients:Gula Melaka
Tools:parchment paper
15
Active Cooking
00:08:41
warningStay safe

Drop dough balls gently into boiling water to avoid splashing hot water onto skin.

  • Fill saucepan with water and bring to a rolling boil over high heat
  • Gently drop wrapped rice balls into boiling water one by one
  • Maintain medium-high heat, stir gently with a slotted spoon along the bottom to prevent sticking
  • Once all balls float to the surface, boil for an additional 3-4 minutes until puffed, round, and palm sugar is fully melted inside
local_fire_departmentMedium-high heat, cook until floating then boil 3-4 minutes more
lightbulb

Watch out

Must boil for another 3-4 minutes after floating

floating only means the dough is cooked, extra time ensures hard sugar melts into liquid syrup

Ingredients:water
Tools:Saucepanslotted spoon
16
Active Cooking
00:09:20
  • Scoop cooked rice balls quickly with a slotted spoon
  • Immediately drop into a bowl filled with room temperature water
  • Stir gently with a spoon to stop cooking, cool down rapidly, and prevent sticking
lightbulb

Watch out

Cooling in room temp water stops cooking immediately, giving the rice dough a firm, elastic, and chewy texture.

Tools:slotted spoonsmall bowl
17
Active Cooking
00:09:46
  • Drain cooled rice balls with a slotted spoon
  • Drop directly into the dish of cooled steamed grated coconut
  • Toss or roll with hands until each rice ball is fully coated in a layer of white coconut shreds
lightbulb

Watch out

Drain excess water from the rice balls before coating

dripping water makes coconut shreds soggy and clumpy

Ingredients:fresh grated coconut
Tools:slotted spoon
18
Active Cooking
00:10:15
  • Arrange the coconut-coated Ondeh Ondeh rice balls neatly on a serving platter
  • Stack evenly and serve immediately while fresh
lightbulb

Watch out

Bite carefully

the hot liquid palm sugar filling bursts out easily upon biting

Tools:serving plate

groceryAll Ingredients

fresh grated coconut100 g
Salt1.5 g
Pandan Leaves13 g
water110 g
Gula Melaka50 g
glutinous rice flour125 g
castor sugar25 g
vegetable oil5 g

blenderAll Tools Needed

steaming dishsteamerchef knifecutting boardkitchen scissorsblendersilicone spatulafine mesh strainersmall bowlhandsplastic wrapkitchen scaleparchment paperSaucepanslotted spoonserving plate