Onde-Onde from My Rendang isn't Crispy by Zaleha Kadir Olpin
These chewy glutinous rice flour balls are filled with cubes of palm sugar, then boiled and tossed in fragrant grated coconut. The boiling melts the palm sugar
Ingredients
- 150–200 ml (5–6⅓ fl oz) pandan water
- 200 g (7 oz) glutinous rice flour
- 200 g (7 oz) palm sugar, chopped
- A pinch of salt
- 250 g (9 oz) freshly grated coconut
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