Onde-onde

Second attempt at onde-onde today. It is actually quite easy to make and this time, I've got a batch done in about 15 mins (with some leftover gula melaka from the last round). The toughest bit was actually scraping the gula melaka together into little balls to be put in the centre of the glutinous rice balls. I've got no colouring at home so they are not coloured but they still taste good.

Ingredients (makes about 12):
½ cup glutinous rice flour
70ml water (cool to room temperature is fine) OR coconut milk
Palm sugar (gula melaka)

Method:
Shave palm sugar by slicing thin slivers off the block and then chop roughly. Pinch small amounts together and roll into small marbles. Freeze.

Knead glutinous rice flour with water or alternatively, coconut milk till a ball gathers and the dough is slightly moist. Add water gradually so that the dough does not get too wet. If the dough seems a little dry add a teaspoon of water or coconut milk and knead till incorporated.

To stuff the dough, pinch a small portion of the dough, toll roughly into a ball and squash so it's about four to five millimetres thick. Place palm sugar into the centre and gather dough around so the stuffing is covered, then pinch away any excess dough. Roll in palm of hands till you form a perfect ball.

Fill a medium to large pot with boiling water. When the balls are cooked, they will float to the top. Scoop out with a slotted spoon and transfer to sieve to drain for about five seconds. Don't leave for too long or they will get sticky and unmanageable.

Tip balls into desiccated coconut and roll till completely covered. Rest on paper towel to catch access moisture from balls as they cool.