Palm sugar balls

This recipe is vegan friendly.


about 32 balls


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


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


  • Palm sugar balls are best eaten on the day they are made.
  • Glutinous rice flour can be found in the Asian section of the supermarket or in Asian grocery stores.