Onde-Onde

Ingredients

• 200 g Glutinous rice flour
• 50 g Rice flour
• 1/4 TL Salt
• 150 ml Pandan juice (from approx. 10 pandan leaves)
• 50 ml Water
• 100 g Gula Melaka (palm sugar), chopped
• 150 g Freshly shredded coconut
• 1/4 TL Salt (for coconut)

Instructions

1. For the pandan juice, blend pandan leaves with 50 ml water in a blender and strain through a sieve to extract the juice.
2. In a large bowl, combine glutinous rice flour, rice flour, and salt. Gradually add the pandan juice and knead everything into a smooth dough. If the dough is too dry, add water spoon by spoon.
3. Divide the dough into small, walnut-sized portions. Flatten each portion, place 1-2 pieces of chopped palm sugar in the center, and carefully form into a ball, ensuring the sugar is completely enclosed.
4. Bring a large pot of water to a rolling boil. Carefully drop the formed Onde-Onde into the boiling water. They are cooked when they float to the surface and remain floating for another 1-2 minutes.
5. While the Onde-Onde are cooking, mix the freshly shredded coconut with a pinch of salt.
6. Remove the cooked Onde-Onde from the water with a slotted spoon and drain well. Immediately roll them in the salted shredded coconut until fully coated.
7. Serve the Onde-Onde warm and enjoy. They are best when freshly prepared.

Nutrition