Onde-onde

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I had this liking for 'onde-onde' (on-day on-day) or glutinous rice balls in desiccated coconut. This is a traditional Malaysian dessert or kuih as we would categorize it.

Here's the recipe for you all to try but it is in estimation.

Ingredients:

• 10 stalks/palm-sized bundles Pandan Leaves
• 1 Coconut Sugar Block / Gula Melaka
• Salt
• Desiccated Coconut
• 500g Glutinous Rice Flour

Steps:

1. Wash the Pandan Leaves. Cut them into small pieces. Blend it with a Blender, while blending add in a little water. Sift it and throw away the crushed leaves. Purpose is to extract the juice. It should amount to 1/2 cup diluted.
2. Use a mortar to break the Gula Melaka into small pieces.

3. Sprinkle a little salt. Mix the Pandan Juice into the Glutinous Rice Flour gradually while kneading. Ensure you don't overdo the juice pouring. Knead it into a dough.

4. Boil a pot of hot water over a low heat.
5. Pinch a little dough, enough to make a small ball. Put a piece or 2 of the Gula Melaka into the ball and roll it back into shape.

6. Drop the ball into the boiling water. It will sink but after a minute, it will float. Wait until it floats.

7. Use a strainer to pick the ball up and roll it around in a tray of dessicated coconut.

8. Repeat Step 5 - 7 until you finish the dough.
9. Let it cool and then you may serve.

Remember to keep it in the refrigerator. It cannot be kept for long.
Good luck and enjoy!