Ondeh-Ondeh (Pandan-Infused Glutinous Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tsp Pandan Extract
• 1/2 cup Water
• 1/4 cup Palm Sugar (Gula Melaka)
• 1 cup Grated Coconut
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1 cup Glutinous Rice Flour and 1 tsp Pandan Extract.
2. 2Gradually add the 1/2 cup Water to the bowl, mixing with your hands until a soft, pliable dough forms. Knead the dough gently for 1-2 minutes until it is smooth.
3. 3Take a piece of dough about the size of a small plum. Flatten it into a small disc in the palm of your hand.
4. 4Place a small amount of the 1/4 cup Palm Sugar (Gula Melaka) in the center of each dough disc. Carefully bring the edges of the dough together to completely enclose the palm sugar, then gently roll it between your palms to form a smooth ball.
5. 5Fill a large, heavy-bottomed pot with enough water to cover the rice balls and bring it to a rolling boil over high heat. The water should be at 212°F (100°C).
6. 6Carefully drop the formed rice balls into the 212°F (100°C) boiling water. Cook for 3-5 minutes, or until the rice balls float to the surface and appear slightly puffed.
7. 7While the rice balls are cooking, place the 1 cup Grated Coconut and 1/4 tsp Salt in a shallow bowl and mix them together.
8. 8Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Immediately transfer them to the bowl with the grated coconut mixture and gently roll them around until evenly coated.
9. 9Serve the Ondeh-Ondeh warm.

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