Recipe Ingredient
- 8-10 pandan (screwpine) leaves (cut into 3cm lengths)
- 200g glutinous rice flour (sifted)
- pinch of salt
- 1/2cup boiling hot water
- A few drops green colouring (if desired)
- 1/2 grated coconut (mixed with a pinch of salt)
- Filling (combine):
- 100g gula Melaka or palm sugar
- 1tbsp soft brown sugar
Instructions
- Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
- Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
- Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
- Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.
