Pandan Onde Onde by Joanne Leong

Ingredients:
150 g Glutinous Rice Flour
120 ml Pandan Juice ( I use 15 Pandan leaves +140 ml water)
70g Gula Melaka (Palm Sugar), finely chopped
80 g Grated Coconut
¼ tsp Fine Salt

Method:

1) Mix the grated coconut with a pinch of salt and steam for about 3 minutes and set aside.

2) In a large bowl with glutinous rice flour, add in pandan juice a little at a time, knead lightly until smooth.

3) Form dough into small balls (about 10 g), cover the dough with wet towel to avoid from drying.

4) Round a small ball, press to flatten, wrap in the gula Melaka and roll into ball again. (Ensure balls are tightly seal, no leaks).

5) In a pot of boiling water, carefully drop the balls in the boiling water, reduce heat to medium.

6) When the balls float to the surface, remove with a slotted spoon.

7) Immediately dip in a big bowl of ice water for 1 min to avoid balls from sticking to each other. Also for better mouthfeel.

8) Scoop out the balls and roll in a plate of grated coconut. Ready to serve!