CC license

Ingredients:

Skin
  • 350 gms (12 1/2 oz)Glutinous Rice Flour,
  • 100 gms (3 1/2 oz) Corn Flour or Tapioca Flour,
  • 30gms (1 oz) Sugar,
  • ½ teaspoon Salt,
  • 120 ml (½ cup) Pandan Juice Concentrate,
  • 1 teaspoon Oil,
  • Water, enough for the dough, to be added slowly
Coating
  • Coconut, grated, 1 coconut, add a little salt
Fillings
  • 150gms Gula Melaka (or palm sugar),
  • 50 gms Brown Sugar,
  • Mix both fillings together.

Method:
  1. Mix tapioca flour, oil, sugar and salt in 250ml (~8 oz) of water. Bring to a boil to make a gluey mixture. Stir this often so that clumps will not form.
  2. Pour this over the glutinous rice flour and stir the mixture quickly. Add pandan juice. Make sure the dough is well mixed. If it is too sticky to work on; add some more glutinous rice flour.
  3. Make the dough into ball around 3cm in diameter and then put in the fillings. Roll the ball until it is round and smooth. Put the onde-onde ball in boiling water for around 1 minute. When the ball floats up, remove it and coat with the grated coconut.