Hi all! This time, Im back with 3 more recipes for you guys to try. First up, let's go traditional with a classic Onde-Onde or Stuffed Glutinous Rice Balls as it's called in English.

Onde-onde is a traditional kuih well-loved by the Malay community in both Malaysia and Singapore. It is a sweet dessert formed in a shape of tiny balls which is coated with grated coconut on the outside. The filling is basically palm sugar which is finely chopped and it gives a burst of flavour when bitten through it.

Information credits to Rasa Malaysia. 2010. Onde-Onde. Retrieved on August 28, 2010 from http://rasamalaysia.com/onde-onde-ondeh-ondeh/

Onde-Onde
200g Glutinous Rice Flour
150ml Pandan Juice*
2 tbsp Water
200g Palm Sugar, finely chopped
1/2 tsp Fine Salt
75g Grated Coconut

Methods
1) Combine glutinous rice flour, pandan juice and water in a medium-sized bowl, kneading well to form a smooth, pliable dough. Cover dough with a damp towel to prevent it from drying out.

2) Mix salt and grated coconut together and place on a plate. Steam mixture.

4) Pinch off small balls of dough the size of calamansi limes and roll in palm to form smooth balls. Carefully make a small well in the centre of the dough and fill with chopped palm sugar. Pinch dough together to enclose, roll them gently to smoothen and drop them into simmering water.

5) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off. Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to a serving plate.

*Pandan Juice
6-8 Large Pandan Leaves
150ml Water

Methods
1) Rinse pandan leaves and, using kitchen scissors or a sharp knife, cut leaves into 2cm lengths.

2) Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.

Recipe taken from Jelani. R. Malaysian Cakes & Desserts. Published by Periplus Editions (HK) Ptd.

Function of Ingredients
Glutinous Rice Flour: Provides an elastic outcome to the product.

Pandan Juice: It is a form of natural colouring. It gives the product a fragrant smell as well as gives flavour.

Water: Wets the flour and forms a dough.

Palm Sugar: Frovides flavour; sweetness to the dessert.

Fine Salt: Provides taste.

Grated Coconut: Gives flavour. For coating purposes.