8-10 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour, sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling 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 small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
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 toss in grated coconut.
