Ingredients (makes 20)
° 350g glutinous rice flour
° 300ml water
° 12-15 pandan leaves (screwpine) or green food colour and essence
° 100g-120g gula melaka (palm sugar), cut into 20 cubes
° 200g fresh grated coconut
° a pinch of salt
1. To make pandan leaves juice: chopped the pandan leaves, with 50ml of water and blend to a grassy pulp. Squeeze the pulp in muslin cloth for the green juice. Ensure that the juice combine with the water make up to 300ml or slightly less.
2. Combine the flour and water (with pandan juice) in a mixing bowl. Mix well, knead into dough and divide into 20 equal portions.
3. Flatten each portion, place a cube of gula melaka in the centre and shape into a ball. It does not matter, if it is not too rounded. Alternatively, shape each portion into a ball, make a well and place a cube of gula melake in it, seal and reshape it into a ball.
4. Bring 1 litre of water to boil. Add in the dough balls and return to boil. Remove dough balls with a slotted spoon as soon as they float to the surface.
5. Mix the grated coconut with a pinch of salt in a large plate. Roll the cooked onde onde and ensure they are evenly coated with grated coconut.
6. Serve warm.