Onde Onde

Instructions

1. Prepare pandan juice
   Blend the pandan leaves with 120ml water in a food processor until fine. Strain the mixture through a fine sieve to extract the juice. This will give you the natural green color and aroma.
2. Make the dough
   In a large mixing bowl, combine glutinous rice flour and salt. Gradually add the pandan juice while mixing until it forms a soft, pliable dough. Add a few drops of pandan essence if you want a deeper green color. Add warm water as needed if the dough is too dry. The dough should be smooth and not sticky.
3. Prepare the filling
   Grate the palm sugar into small pieces or crush into smaller chunks. This will be easier to work with when filling the dough.
4. Shape the balls
   Take about 1 tablespoon of dough and flatten it in your palm. Place a teaspoon of grated palm sugar in the center. Carefully seal the dough around the sugar, making sure there are no openings. Roll between your palms to form a smooth ball. Repeat with remaining dough and filling.
5. Cook the onde onde
   Bring the water to a boil in a large pot. Drop the balls into the boiling water. They will sink at first, then float to the surface when cooked (about 5-8 minutes). Once they float, cook for another minute to ensure they're fully cooked.
6. Prepare the coconut coating
   While the balls are cooking, mix the grated coconut with 1/4 teaspoon salt in a wide bowl. The salt enhances the flavor of the coconut and provides a nice contrast to the sweet filling.
7. Coat with coconut
   Remove the cooked onde onde with a slotted spoon and immediately roll them in the grated coconut mixture while they're still hot and wet, so the coconut sticks to the surface.
8. Serve
   Let the onde onde cool slightly before serving. When bitten into, the palm sugar center should be melted and will burst in your mouth. Best enjoyed warm as a snack or dessert.