Directions

To Prep

1. Make some pandan leaf extract by blending the leaf in 1 ½ cups of water. Strain the liquid to remove the bits of leaves.
2. Add the salt to the pandan extract, and slowly add the flour until you get a soft dough.
3. Dissolve the palm sugar in a pot filled with water over medium heat.
4. Next, add the grated coconut and stir continuously for about 10-15 mins until the mixture has dried up and then, remove it from heat.
5. Let it cool down then shape into balls about the size of a marble and set aside.
6. Combine the coconut milk, rice flour, salt, and pandan leaves for the sauce in a pot and bring to a boil over medium heat.
7. Stir the mixture continuously for about 10 mins until it thickens. Add salt to taste.
8. Remove from the heat and set aside.

To Cook

1. Grab a portion of the dough and flatten it on your hand.
2. Place a ball of filling into the middle of the dough and bring the edges together.
3. Roll it in the palm of your hand to get a nice sphere. Repeat until all the dough has been used up.
4. Drop the stuffed balls into the boiling water.
5. Allow it to boil until the balls start to float to the surface.
6. Remove the balls from the boiling water and mix in with the sauce. Serve.