Palm Sugar Balls

Combine glutinous rice flour, coconut cream, and pandan spice essence in a large bowl, stirring until a soft, slightly sticky dough forms.

Knead the dough on a clean surface for 2-3 minutes until smooth and elastic, adding a touch more coconut cream if too dry.

Chop the palm sugar into small pieces, roughly the size of peas, to distribute evenly throughout the filling.

Divide the dough into 16 equal portions and roll each piece into a smooth ball in the palm of the hand.

Using your thumb, create a small indent in the center of each ball and fill with a small piece of chopped palm sugar, then seal and reshape into a ball.

Bring a large pot of water to a boil over medium-high heat.

Gently drop the palm sugar balls into the boiling water in batches, stirring carefully to prevent sticking.

Cook until the balls float to the surface, then continue cooking for 2-3 minutes until they remain floating steadily.

Remove the cooked balls with a slotted spoon and place on a plate to cool slightly.

Spread the desiccated coconut on a shallow plate or tray.

Once cooled enough to handle, roll each ball in the desiccated coconut until evenly coated on all sides.

Serve the palm sugar balls warm or at room temperature as a sweet snack or dessert.