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4 Serves
82 Mins
In a mixing bowl, combine glutinous rice flour and pandan extract, gradually adding warm water until a smooth, pliable dough forms.
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ArgentinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
429 µg / 400 µgCalcium
573 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
535 mg / 420 mgPhosphorus
328 mg / 1,250 mgPotassium
2409 mg / 4,700 mgSodium
838 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
17 g / 28 gSugar
0 g / 50 gSaturated Fat
22 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Take small portions of the dough, flatten them, and place a small piece of palm sugar in the center. Roll into a ball, ensuring the sugar is completely sealed inside.
Bring a large pot of water to a boil. Carefully drop the rice balls into the boiling water.
Cook until the balls float to the surface, then use a slotted spoon to remove them from the water.
Immediately roll the cooked balls in grated coconut until evenly coated and serve warm.
35
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g25
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South African