Pandan Coconut Rice Balls (Khanom Tom Bai Toey)

Name: Pandan Coconut Rice Balls (Khanom Tom Bai Toey)
Ingredients: 2 cups shredded mature coconut (about 160 grams); 1 cup palm sugar (about 200 grams); 1/3 cup jasmine-scented water (about 80 ml); Pinch salt; 2 cups glutinous rice flour (about 250 grams); 1/3 cup thick coconut milk (about 80 ml); 1/3 cup concentrated pandan juice (about 80 ml); 1 cup shredded mature coconut (about 80 grams); Pinch salt

Pui Bali @lovecook_1979

Bali Indonesia

This plate of Khanom Tom hardly cost me anything—coconuts from our own tree, palm sugar from a neighbor, pandan leaves from the gardener. I only had to buy the glutinous rice flour! 😁
Thanks to Baan Pim Kitchen for the recipe inspiration.

Pui Bali @lovecook_1979

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Ingredients

Filling Ingredients
2 cupsshredded mature coconut (about 160 grams)
1 cuppalm sugar (about 200 grams)
1/3 cupjasmine-scented water (about 80 ml)
Pinchsalt
Dough Ingredients
2 cupsglutinous rice flour (about 250 grams)
1/3 cupthick coconut milk (about 80 ml)
1/3 cupconcentrated pandan juice (about 80 ml)
For Rolling
1 cupshredded mature coconut (about 80 grams)
Pinchsalt

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Steps

1

Make the filling first: Combine all filling ingredients in a pan over medium heat. Stir until the mixture thickens. Remove from heat, let cool, then roll into small balls and set aside.
2

Prepare the dough: Place the glutinous rice flour in a mixing bowl. Gradually add the pandan juice and coconut milk, kneading until smooth and pliable. If the dough is too dry, add a little more pandan juice as needed. Cover the dough with a damp cloth and let rest for 5 minutes. Flatten a piece of dough, wrap it around a ball of filling, and seal. Bring a pot of water to a boil and cook the balls until they float to the surface.
3

Mix the shredded coconut with a pinch of salt and microwave for 1 minute. Roll the cooked rice balls in the coconut mixture and serve.