Onde-onde

Finely chop the Gula Melaka (palm sugar) if it isn't already — pick a piece that's golden brown in color and not too hard or solid, for the best flavor and easiest filling.

In a large bowl, combine the glutinous rice flour with the pandan juice.

Knead gently until the mixture just comes together into a rough dough.

Bring a pot of water to a boil.

Pinch off a small piece of the dough (about 40 g / 1½ oz) and drop it into the boiling water.

Once that dough piece floats to the surface, remove it with a slotted spoon and shake off the excess water.

Mix the cooked dough piece back into the main dough and knead well until smooth — par-cooking a small piece this way gives the final dough a smoother, more elastic, chewier texture.

Cover the dough and let it rest for about 15 minutes.

Toss the grated coconut with a pinch of sea salt.

Steam the coconut for 2 to 3 minutes, then set it aside to cool completely.

Bring a fresh pot of water to a boil for cooking the onde-onde.

Take a small piece of the rested dough (about 15 g / ½ oz) and flatten it lightly in your palm.

Fill the center with a piece of the chopped Gula Melaka.

Roll and pinch the dough closed in your palms to form a smooth ball, fully sealing in the filling.

Repeat shaping and filling with the remaining dough and Gula Melaka until all portions are used.

Cook the onde-onde balls in the boiling water until they float to the surface, then remove them with a slotted spoon and shake off any excess water.

Immediately roll the warm onde-onde in the steamed grated coconut to coat.

Serve immediately — onde-onde are best enjoyed fresh; they don't hold up well at room temperature and shouldn't be refrigerated, since the coconut turns soggy and the dough loses its soft, chewy texture, so eat within a few hours.