Kuih Bom Kelapa

This traditional dessert is made with just a few simple ingredients where grated coconut is mixed with palm sugar as the filling. It is then wrapped in a glutinous rice flour mixture, and coated with sesame seeds before being fried to perfection. Wonderful to serve as a sweet delight for Iftar. Still a couple weeks of Ramadan to enjoy this with your family

Prep Time

30 min.

Cook Time

15 min.

Total Time

45 min.


Sweet Delights


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  2 cups Glutinous Rice Flour
 ½ cup Plain Flour
 ½ tsp tsp Salt
 ½ cup Water
 ½ cup Sesame Seeds
 1 cup Oil (enough to deep fry)


  1. In a pot, add ⅓ cup of water, palm sugar & brown sugar and knotted pandan leaves, then stir on medium heat until all the sugar has melted.
  2. Add in the grated coconut and stir, then add in the salt, and cook stirring constantly until the water reduces & the filling becomes sticky, then remove from heat & set aside to cool.
  3. In a large mixing bowl, combine glutinous rice flour, plain flour & salt. Add ½ cup water gradually & knead it well for about 5 minutes until the flour is no longer sticky..
  4. Take about 1 tbsp of dough & shape it into a ball, then flatten it out to about ½ cm thickness.
  5. Put ½ tsp of coconut filling & cover it with the dough, and gently roll into a ball around the size of a ping pong, then coat it with sesame seeds.
  6. Heat up oil to medium heat, then place the dough balls into the pan. Once they’re in, turn down the heat to low and continue cooking for 3-4 mins until they expand & turn golden brown. Stir constantly.
  7. Remove, allow the balls to cool & then they’re ready to serve.

NB: Heat must be turned down to low so the kuih will not crack.

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