Kuih Onde Onde

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

• 1Pound pandan leaves, add a little water and pound.
• 2Strain using a sieve to obtain thick green colour juice and put aside.
• 3Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
• 4Pour in hot water and pandan juice, stir well to form a smooth dough.
• 5If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
• 6Divide dough into 20 small pieces and form lime-size balls.
• 7Flatten each piece on your palm.
• 8Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
• 9You have to wrap up carefully so the filling won't leak when bring to boil.
• 10Drop the onde-onde into boiling water.
• 11When the balls are cooked they will float.
• 12Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
• 13Pick it up, put on plate and serve.