These pandan gula melaka energy balls were my best-selling creation back when I sold healthy treats as a hobby! Even my non-GF and dairy/butter/egg-eating pals couldn’t resist their charm!

If you ever have a go at making these, I’m sure these snacking superheroes will satisfy your taste buds, fill you up and leave you grinning like a Cheshire cat!

Now, let’s talk about the magical ingredients that make this creation truly one-of-a-kind. Pandan, an aromatic herb also known as the “Vanilla of the East,” makes up the body of this energy ball. This versatile herb, which can be used in both sweet and savoury dishes, is loaded with antioxidants, vitamins, and minerals. In this recipe, I used 100% pure pandan powder, so zero artificial flavourings in this one!

The centre of this ball features an irresistibly delectable and chewy gula melaka centre that is definitely the highlight of this energy ball. Fans of this ball all rave about how much they love the gula melaka centre! Gula melaka has an amazing and complex flavour of deep caramel and butterscotch notes, smokiness and and a hint of saltiness that will transport you to the dessert heavens.

Together, this flavor duo will undoubtedly make you fall head over heels for these energy balls!

Kitchen Essentials You Will Need

• Kitchen scale – weighing your energy ball and filling is the secret to making them look beautiful and identical
• Food processor – this is the trusty brand that I use
• Silicone spatula

Recipe

Makes 12 energy balls

Ingredients:

Energy ball

• 90g whole almonds (can sub with 90g almond flour as well)
• 95g medjool dates
• 40g oat flour
• 1 tbsp pandan powder
• 4g coconut butter

Filling

• 34g gula Melaka chopped
• 17g coconut butter

Coating

• Dessicated coconut

Method

1. Process almonds in food processor until a smooth flour consistency is achieved.
2. Add medjool dates, oat flour, pandan powder and coconut butter to the almond flour and process until everything is well incorporated.
3. Start measuring out 18g balls from the pandan dough mixture and set them aside on a tray. You want to roll each piece into a ball and flatten it.
4. Chop your gula Melaka finely into small pieces and add them to a pan together with the coconut butter. Make sure to chop the gula melaka finely as large pieces will be harder to melt.
5. Begin on medium heat and start mixing the coconut butter and gula Melaka mixture using a silicone spatula.
6. Once the gula melaka is starting to melt, turn the heat to low and continue to mix until mixture is well incorporated.
7. Take pan away from heat to prevent caramel from burning.
8. Start measuring out 4g of caramel using the spatula and a spoon and set them aside on a tray. Do not touch the caramel with your bare hands but use utensils as the mixture is hot!
9. Once the caramel has cooled slightly, you will want to start rolling them into tiny balls. The trick is to roll them when they are still slightly warm as they will harden as they cool.
10. Once you have all your caramels rolled, start making each individual energy ball. Place one caramel ball onto the centre a flattened dough ball prepared earlier. Wrap the caramel with the dough and start rolling it into a ball. Repeat until you have 12 energy balls.
11. Fill a bowl with dessicated coconut and start rolling each ball with it until it is well coated.