Onde-Onde Ball

• 8 -10 pandan leaves (screwpine, cut into 2cm lengths or substitute with a few drops of green coulouring)
• 200 g glutinous-rice flour (sifted)
• 1 pinch salt
• 1/2 cup hot water
• 1/4 grated coconut, mixed with
• 1 pinch salt (place in a bowl)
• Filling
• 60 g palm sugar (cut into small cube, 3mm)
• 1 tablespoon soft brown sugar

1. Pound pandan leaves, add a little water and pound.
2. Strain using a sieve to obtain thick green colour juice and put aside.
3. Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
4. Pour in hot water and pandan juice, stir well to form a smooth dough.
5. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
6. Divide dough into 20 small pieces and form lime-size balls.
7. Flatten each piece on your palm.
8. Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
9. You have to wrap up carefully so the filling won't leak when bring to boil.
10. Drop the onde-onde into boiling water.
11. When the balls are cooked they will float.
12. Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
13. Pick it up, put on plate and serve.

screwpine, flour, salt, hot water, coconut, salt, filling, palm sugar, brown sugar

Taken from www.food.com/recipe/onde-onde-ball-109131 (may not work)