Rinse and chop fresh pandan leaves into small pieces. Blend with a little water until smooth and strain through a fine sieve or cheesecloth to extract 200 ml of pandan juice.
In a mixing bowl, combine the glutinous rice flour, sea salt, and freshly extracted pandan juice. Mix until a smooth and pliable dough forms.
Finely chop the Gula Melaka or palm sugar into small pieces and set aside.
Take a small piece of dough, flatten it in your palm, place a small amount of chopped Gula Melaka in the center, and carefully wrap the dough around it, sealing it completely. Roll to create a smooth ball.
Prepare your steamer by boiling water. Line the steamer basket with parchment paper or grease it. Place the balls in the steamer and steam for about 10-15 minutes until they float.
While steaming, prepare grated coconut. Steam lightly with a pinch of salt for about 5 minutes. Once the Onde-onde are cooked, roll each ball in the steamed grated coconut until fully coated.
Serve your Onde-onde warm for the best experience and enjoy!
