Onde-Onde (Pandan-Flavored Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tablespoon Arrowroot Powder
• 1 teaspoon Pandan Extract
• 1/2 cup Water
• 1/4 cup Palm Sugar (Gula Melaka), chopped
• 1 cup Grated Coconut
• pinch as needed Salt

Instructions

1. 1In a small heatproof bowl, combine the 1 cup grated coconut with a pinch of salt. Place this bowl over a pot of simmering water (making sure the water doesn't touch the bottom of the bowl) and steam for 5 minutes. This helps the coconut stay fresh longer.
2. 2In a medium bowl, whisk together the 1 cup glutinous rice flour and 1 tablespoon arrowroot powder. Add the 1 teaspoon pandan extract and 1/2 cup water, mixing gradually until you have a smooth, pliable dough.
3. 3Take a small portion of the dough, about the size of a large marble. Flatten it in your palm to create a small disc. Place a tiny piece of the 1/4 cup palm sugar in the center of the disc.
4. 4Carefully fold the edges of the dough over the palm sugar, pinching to seal it completely. Roll the dough gently between your palms to form a smooth ball, ensuring the sugar is fully enclosed and there are no cracks.
5. 5Fill a medium-sized pot with water and bring it to a rolling boil over high heat. The water should be at 212°F (100°C).
6. 6Gently lower the formed rice balls into the boiling water, one by one. Cook them for about 3 to 5 minutes, or until they float to the surface of the water. This indicates they are cooked through.
7. 7Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Immediately transfer them to a plate or bowl containing the steamed 1 cup grated coconut. Roll each ball gently to coat it evenly with the coconut.
8. 8Serve the onde-onde warm.

Substitutions

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