| How To Cook: |
|
|
1. Combine 1½ cups of the sweet rice flour, the coconut milk and 1/8 tea-spoon salt in a deep bowl, and stir together until the mixture becomes a smooth, thick paste.
|
2. To shape each onde-onde, scoop up about 2 tablespoons of the paste and, between the palms of your hands, roll it into a ball about 1½ inch in diameter.
|
3. With your thumb or the handle of a small spoon, make a 1-inch depression in the center of the ball and fill it with ½ teaspoon of the brown sugar. Pinch and pat the openings together firmly to enclose the sugar completely.
|
4. As each ball is formed roll it in the remaining 1/3 cup of sweet rice flour and set aside on wax paper or a plate. Place the shredded coconut in a shallow bowl and stir into it a pinch of salt.
|
5. In a heavy 4- to 5-quart saucepan bring 3 quarts of water to a boil over high heat. Drop in the balls and stir them gently with a spoon to prevent them from sticking to one another or the bottom of the pot.
|
6. Poach the balls over medium heat for 5 to 6 minutes, or until they rise to the surface. With a slotted spoon, transfer the balls one at a time to paper towels to drain. While they are still warm, roll the balls in the shredded coconut.
|
7. Cool the onde-onde to room temperature and serve them arranged attractively on a plate.
|
