Ingredients
* 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
* 100g gula Melaka or palm sugar
* 1 tbsp soft brown sugar
Method
1. 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.
2. 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.
3. 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.
4. 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.
