• Shredded Coconut | 120g
• Glutinous Rice Flour | 250g
• Coconut Sugar | 120g
• Sea Salt | A pinch
• Pandan Water | 200ml

• Mix the shredded coconut with a pinch of salt. Steam it for 30 minutes to soften it.
• Blend pandan leaves with 200ml warm water and sift it to get pandan water.
• Pour the warm pandan water into the glutinous rice flour.
• Hand knead until a smooth and non-sticky dough forms.
• Pinch off a small portion of dough (about 10g–12g), flatten it and place a piece of chopped coconut sugar in the centre. Wrap the dough completely around the sugar and roll it gently between your palms into a smooth ball.
• Drop the balls into a pot of boiling water. They are cooked once they float to the surface; leave them in for 1 more minute so the core melts into a liquid syrup.
• Scoop out the balls, shake off excess water, and immediately roll them in the prepared shredded coconut until fully coated.