Malaysian Recipe : Onde Onde

Pound screw pine pieces till fine, add enough water to bring it to 7 fl oz. Add salt and green coloring. Strain and set aside.

Boil tapioca flour with 3 fl oz. water over low heat, stirring till almost transparent.

Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Still till well absorbed and gradually add in the screw pine water to form a paste.

Place paste on a flat surface. Rub well to form a firm smooth dough. If dough is too soft, add in a little flour. Divide dough in 4 parts. Roll each part into a longish roll and cut into 12 pieces. Keep uncut dough covered with a piece of cloth.

Bring a big saucepan of water to the boil. Take 1 piece of cut dough and roll with palms of hands till well rounded. Fill with 11/2 tsp of the grated sugar in centre. Put into the boiling water. Repeat process with the remaining dough and boil till each ball surfaces. Keep boiling for 2 minutes to dissolve the sugar.

Remove each ball with a tea strainer, dab strainer over dry cloth and roll onde onde in grated coconut. Repeat with the rest of the dough.