Onde – Onde

- Place the glutinous rice flour, pandan juice and sugar into the mixing jar bowl to mix.
- Settings: Timer: 20 Seconds / Speed: 6

Notes: : 200g glutinous rice flour = dough weight is approximately 420g.:

- Transfer the dough to the clean kitchen counter top and roll into a rod.
- Divide dough into 12g each portions. Roll them into balls.

Dough should not be sticky and should be very easy to handle.

Assemble the dough:
- Take a dough ball, create a dent in the center and insert little cubes of palm sugar (gula Melaka).
- Gently seal up the and roll into a ball.
- Repeat this process for the rest of the dough balls.

- Add water into the mixing jar to boil without the lid cover.
Settings: Timer: 20 Minutes / Temperature : 110°C
- Once boiling at about 8 minutes, drop the balls into the boiling water in batches and use spatula to stir to prevent the dough balls stick to the base.
- Once they float, let them boil for about 2 minutes
- Then scoop them out with stainer mesh and drop into the bowl of ice water for a few seconds (this will keep them springy).
- Then take the balls out and drain.

- Toss them into a plate filled with grated coconut.
- Use a spoon to move the onde-onde around the plate to coat with the grated coconut.