Onde Onde Ball Food

ONDE-ONDE

Steps:

• 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.
• 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.
• Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
• 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.
• 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.

ONDE-ONDE BALL

Steps:

• 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.