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Ingredients
3 cups Peotraco glutinous rice flour
1 1/2 tsp pandan flavor
1 cup + 3 tbsp water
200 grams palm sugar (panocha) chopped finely or Peotraco Muscovado
2 cups grated coconut combined with 1 – 1 1/2 tsp fine salt
1/4 tsp green Peotraco food color powder or gel,
Procedure
- Mix glutinous rice flour, water, pandan flavor, and food color to form the dough.
- Knead for 2 minutes and rest for 10 minutes. Pinch about 30 grams of dough or the size of a pingpong ball and form it into a round shape.
- To prepare the filling using Peotraco Muscovado, pour 2 tablespoon cold water onto Peotraco Muscovado and form small balls set aside or flatten and put about half a teaspoon of the chopped palm sugar in the center of the dough and form it into ball again making sure that the sugar is sealed inside.
- Drop onde onde balls in boiling water.
- They're cooked once they float. Scoop them out using slotted spoon and roll onde onde in the grated coconut and salt mixture and serve.