Make pandan-infused water: bruise a handful of Pandan leaves, put them into a saucepan with about 2 cups of Water and bring to a gentle simmer for 8–10 minutes to release the aroma. Cool slightly, then strain and reserve the green liquid.
Prepare the dough: place the Glutinous rice flour in a mixing bowl, add a pinch of Salt, then slowly pour the pandan water while stirring until a soft, pliable dough forms—add just enough liquid so the dough holds together without being sticky. Knead briefly until smooth.
Make the filling: chop Gula Melaka (palm sugar) into small chunks so each ball will have a little piece to melt into a syrupy center.
Shape the balls: pinch off walnut-sized pieces of dough, flatten each piece, place a small chunk of gula melaka in the center, then carefully wrap and roll the dough into a smooth ball, sealing the filling completely.
Cook the onde-onde: bring a pot of water to a gentle boil and drop the balls in, a few at a time. They are done when they float to the surface and then simmer for another 1–2 minutes. Remove with a slotted spoon and drain briefly.
Prepare the coconut coating: place the grated Coconut in a shallow bowl and mix with a small pinch of salt to taste. For best texture and aroma, briefly steam or lightly toast the coconut for 1–2 minutes, then let it cool slightly.
Coat and serve: roll each cooked ball in the prepared coconut so it’s well coated. Serve the onde-onde warm so the gula melaka inside is still molten—enjoy immediately.
