Header Book A Cooking Experience






Order Now



  • 50 g palm sugar (gula Melaka), cut into pieces
  • 2250 g water (not supplied)
  • 6-10 fresh pandan leaves, cut in strips (4-5 cm)
  • 150 g fresh grated coconut
  • 1 tsp salt
  • 200 g sweet potatoes, peeled and cut in chunks
  • 20 g cooking oil
  • 150 g glutinous rice flour
  • 30 g rice flour


  1.  Weigh in palm sugar in mixing bowl, grind Turbo/2 sec/2 times. Transfer to a bowl and set aside. Rinse mixing bowl.
  2. Place 150 g water and pandan leaves in mixing bowl, blend 10 sec/speed 10. Squeeze out pandan juice with a fine mesh strainer and set aside. Rinse mixing bowl.
  3. Place a bowl on mixing bowl lid, weigh in grated coconut and salt to it, mix well and set aside. Place 600 g water in mixing bowl, set Varoma dish in position. Weigh in sweet potato in Varoma dish, then place Varoma tray in position, transfer reserved grated coconut to it and spread evenly across Varoma tray. Cover with Varoma lid, steam 15 min/Varoma/speed 2. Remove Varoma and empty mixing bowl.
  4. Place steamed sweet potatoes and cooking oil in mixing bowl, blend 10 sec/speed 5.
  5. Add glutinous rice flour, rice flour, ½ tsp salt and reserved pandan juice, knead Dough /2 min. Divide dough into 50 balls (approx.10 g each). Using a rolling pin, flatten each ball and wrap with 1 g reserved chopped gula melaka in the centre. Wrap dough around filling and shape into a ball again. Repeat with remaining dough balls until finished. Clean mixing bowl.
  6. Place 1500 g water in mixing bowl, insert simmering basket and boil 10 min/100°C/speed 2. Once water has boiled, drop 10-12 prepared dough balls one at a time through hole in mixing bowl lid into simmering basket. Cook 4-5 min/100°C/speed 2. Once glutinous rice balls are cooked and floating on the surface, stop cooking and carefully remove cooked rice balls and coat with steamed shredded coconut. Repeat with remaining dough balls until finished. Serve immediately.