Onde Onde

Ingredients
Pandan juice
150ml of water
dough
225ml hot water
half teaspoon salt
green food colouring
300g glutinous rice flour
5 pandan leaves cut into short lengths
200g palm sugar cut into small pieces
Coating
200g grated skinned coconut
3 pandan leaves cut into short lengths
half teaspoon salt
Method
Prepare Pandan juice. place leaves with water in a blender 
& process until fine pass mixture through a sieve or strainer 
to extract pandan juice. set aside.
prepare dough stir salt into hot water. combine glutinous rice flour salted water & pandan juice. if a darker green dough is preferred 
add a drop of green food colouring. mix well into a soft dough. 
the dough should not stick to your fingers. add more flour if necessary.
form dough into small balls about 2.5-cm in diameter.
using your thumb make a depression in the centre of a dough ball & spoon in some palm sugar. bring edges of dough up around filling & enclose. 
repeat until dough is used up. set aside. 
place grated coconut in steaming tray.
sprinkle salt over & toss in cut pandan leaves. 
steam for 10 minutes, then set aside
to cool. have steamed grated coconut ready for coating cooking dough ball.
fill a large saucepan with about 2 litres water & bring to the boil. 
keep water at a rolling boil as you cook the dough balls. 
gently drop a few balls into boiling water.
the balls are cooked & ready when they change colour 
& float to the surface.
allow balls to float for a minutes before scooping them up with a sieve or perforated ladle. drain off excess water & place on bed of grated steamed coconut. coat balls well with grated coconut.
leave the balls to sit for 10 minutes before serving to allow melted sugar filling to cool.