These colorful Malaysian sweets are made with chewy glutinous rice dough colored with spinach juice, filled with palm sugar, boiled, and rolled in salted shredded coconut. The melted palm sugar flows out when you bite into one.
Blend the fresh spinach with a little water, then strain out the juice. Knead the glutinous rice flour with the green juice and salt until smooth and soft.
Pinch off small pieces of dough and flatten them in your palm. Place a cube of palm sugar in the center, seal the dough tightly around it, and roll into a ball. Make sure no sugar is exposed.
Drop the balls into boiling water. Once they rise to the surface and begin to float, boil for 2 minutes more, then remove with a slotted spoon. While hot, roll them in the salted shredded coconut and serve.
The balls sink at first; they are cooked when they rise to the surface and float. Lightly salt and steam the shredded coconut before coating the balls, or it can spoil quickly.
Palm şekerini bulamadığım şehirlerde yaşayanlar için esmer şekerle aynı sonucu alabilir miyiz, yoksa akışkanlığı yetersiz mi kalır? Ayrıca topları kaynatırken 2 dakika yüzdükten sonra hemen mi çıkarmalıyım yoksa biraz daha mı beklemeliyim?
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