Serves 2 (approx 10 pieces)

Cooking time 30-40 mins  

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Ingredients for sweet pandan balls

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100 ml shredded coconut (choose the mature one)

100 ml crushed coconut palm sugar  

1 piece scent baking candle 

100 g sticky rice flour

60 ml coconut milk

30 ml Padan juice

(cut pandan leaves in 1 cup grind with 1 cup of water in an electric blender then squeeze in the sieve cloth and get only dark green juice)      

 

How to make the pandan balls:

Mix Shredded coconut and coconut palm sugar in the pan then cook until the ingredients turn brown color and sticky. Put aside till it is cooler. Roll into a 1 cm sweet coconut ball each. 

Mix sticky rice flour, coconut milk, and pandan juice then use clean hand knead into the 0.5-inch balls. Knead the pandan ball into a flat-round shape. Add a sweet coconut ball inside the pandan flat dough then wrap it then mole together into a ball. Make many of them till the dough is finished.

 

Cook the dough in hot water that brings it to a boil Once all are floated then put them aside

 

Ingredients of the coconut cream 

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250 g coconut milk

1/2 tsp salt

2 tbsp white sugar

25 g rice flour

50 g water

5 g mungbean flour

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็How to make the coconut cream:

Heat the pan. Add coconut milk, salt, and sugar to the pan and stir till the sugar is dissolved, and bring to a boil. Lower the heat

Mix rice flour, mungbean flour, and water together then mix it thoroughly added to the sweet coconut milk, and stir until it is cooked and turns to a thick cream. Lets it cool then add the coconut moose into the pastry bag then squeeze it into the dessert mold as a bed for the cooked pandan balls. Add the cooked pandan ball inside the coconut moose. Let them set then plate up- see picture 

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Any questions, please feel free to ask with " Lets Chat " Chef Alyssa will answer you accordingly, or email her at alyssa@alyssahan.com