Onde-Onde Ball

Ingredients

8-10 pandan leaves (screwpine, cut into 2 cm lengths or substitute with a few drops of green coulouring)
200 g sweet rice flour|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)
60 g palm sugar (cut into small cube, 3mm)
1 tablespoon soft brown sugar

Pound screw pine leaf|pandan leaves, add a little water and pound.
Strain using a sieve to obtain thick green colour juice and put aside.
Put sifted sweet rice flour|glutinous rice flour and pinch of salt in a mixing bowl.
Pour in 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 20 small pieces and form lime-size balls.
Flatten each piece on your palm.
Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
You have to wrap up carefully so the filling won't leak when bring to boil.
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 put into the bowl with grated coconut.
Pick it up, put on plate and serve.

This article uses material from the "Onde-Onde Ball" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License