Onde-onde (also spelled as ondeh-ondeh) are made with pandan (screwpine leaf) infused dough and filled with Gula Melaka or palm sugar. Roll them with grated coconut before serving.
250 g (8 oz.) glutinous rice flour
200 ml Pandan juice
100 g (3.5 oz.) grated coconut
1 pinch sea salt
150 g (5 oz.) Gula Melaka or palm sugar, finely chopped
1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
2. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.
3. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
5. Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.