Onde Onde - stuffed glutinous rice balls

photos taken by my friend KH Lim who takes amazing photos especially for a non-professional photographer! Thanks KH! :D

This is a classic Malaysian dessert and definitely one of my favourite desserts to date however, it's only been recently that I learn how to make it. The key is the palm sugar which can be purchased at many Asian grocery stores. Make sure the ingredients on the packet says palm sugar because some are actually coconut sugar although the packet says palm sugar! If you don't get the right one, the sugar will not completely melt inside the balls while cooking, you want the sugar to melt completely so when you bite into the ball, the sugar oozes out and it's just heaven!! You'll notice the different in taste also, the palm sugar is much richer and much more delicious! :D

Makes about 20 balls
Ingredients:

1 and 1/4 cup glutinous rice flour
1/4 cup corn flour
1/4 cup rice flour
150ml (2/3 cup) pandan juice
*optional use a tsp of pandan essence and mix in 150ml of hot water for pandan juice substitute
1/2 tsp fine salt
3/4 cup grated young coconut
3 tbsp + 1 tsp water
*or dessicated coconut as substitute
1 and 1/3 cup palm sugar finely chopped

Directions:

3. Bring a pot of water to boil then lower heat so that the water simmers gently. Pinch out a ball of dough about the size of a calamansi lime (about 20g each) and roll into your palms to form smooth balls. Carefully make a small well in the centre of the dough and fill with chopped palm sugar. Pinch dough together to enclose, roll them gently to smoothen and as you make them, drop them into the simmering water.

4. When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off.