- 8-10 pandan leaves (screwpine, cut into 2 cm 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)
- Pound pandan leaves, add a little water and pound.
- Strain using a sieve to obtain thick green colour juice and put aside.
- Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
- Pour in 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.
- Divide dough into 20 small pieces and form lime-size balls.
- Flatten each piece on your palm.
- Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
- You have to wrap up carefully so the filling won't leak when bring to boil.
- 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 put into the bowl with grated coconut.
- Pick it up, put on plate and serve.