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4 Serves
68 Mins
In a mixing bowl, combine glutinous rice flour and pandan paste with warm water to form a smooth, pliable dough.
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ColombianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
11 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
31 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Take a small portion of the dough, flatten it, and place a small piece of palm sugar in the center. Roll it 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 and cook until they float to the surface, indicating they are done.
Using a slotted spoon, remove the cooked rice balls from the water and immediately roll them in freshly grated coconut until evenly coated.
40
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Ethiopian