Onde-Onde (nyonya desserts) Recipe

Had a craving for Onde-Ondes, so I googled for the recipe and delighted to know it's so easy to make.... I love this because of the delightful sweet surprise you get on the inside. When you sink your teeth into the fragrant chewy ball you'll get liquid sugar oozing out....yummers.. but it's not any ordinary sugar, you'll need Gula Melaka (Palm sugar) (found mainly in south east asia/ sometimes your favourite asian grocer).
Here's all you'll need:
palm sugar (chop and shaped into tiny balls of sugar balls, about the size of a peanut, personal preference)
250 g glutinous rice flour
50 g tapioca starch flour
80-100 ml pandan juice*
grated coconut ( I used coconut flakes)

(* pandan/ screwpine leaves : juice can be extracted by blending 8 leaves with 1 cup of water. It is important to make sure you chop the leaves finely before blending. Then over a sieve, further squeeze juice from leaves with hands into a glass and set aside. Then with the same blended/drained leaves, blend them again with another cup of water to get slightly less concentrated juice.Pandan juice will give the dish a natural green colouring and fragrance)

Instructions:

1. Slowly add Pandan juice to flour mixture. adjust amount of juice according to the consistency desired. You want to knead the dough to get a smooth, green coloured dough.
2. Tear the dough to make approximate 1 inch balls. Make a cavity in center of ball ,place 'palmsugar-ball' and cover up neatly and give it a good roll to get a smooth ball.
3. Place balls into a pot of boiling water. Boil until balls start to float on the surface, further boil for 2-3 minutes to get sugar to melt inside.
4. Remove ball from pot into a bowl of coconut flakes/grated, roll the ball to give it a thorough coating.
   
5. Serve when cooled. Do not keep overnight / in the fridge as they will get very hard to chew.

Cook time = ~ 10 minutes per ball
Difficulty = tricky