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Onde-OndeBall
Ingredients
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
Method
Pound pandan leaves, add a little water and pound. Strain using
a sieve to obtain thick
green colour juice and put aside. Put sifted 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.
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