Coconut Rice Cakes
Soft, chewy rice flour balls filled with sweet palm sugar and coated in shredded coconut. A classic Southeast Asian treat that's surprisingly easy to make at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 3g
Ingredients
- 1 cup rice flour
- 2 leaves pandan leaf
- ¾ cup water
- ½ cup palm sugar
- 1.5 cups shredded coconut
- ¼ tsp salt
Instructions
- 1
In a small pot, bring 0.75 cup water and 2 pandan leaves to a boil. Simmer for 5 minutes until fragrant, then discard the leaves and let the water cool slightly.
- 2
In a bowl, combine 1 cup rice flour and 0.25 tsp salt. Gradually pour in the pandan water, stirring until a soft dough forms. Knead gently for 2 minutes until smooth.
- 3
Pinch off small pieces of dough and flatten into discs. Place 0.5 tsp of palm sugar in the center, then seal and roll into balls. Repeat with remaining dough and sugar.
- 4
Bring a pot of water to a boil. Drop the rice balls in and cook for 5-7 minutes until they float to the surface. Remove with a slotted spoon and drain well.
- 5
Toss the cooked balls in 1.5 cups shredded coconut until evenly coated. Serve warm or at room temperature.
Tools you’ll need
- small pot
- mixing bowl
- slotted spoon
- large pot
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