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Use glutinous rice flour (sweet rice flours).
You need pandan leaves (about 20).
Prepare Gula Melaka (chopped).
You need Dessicated coconut.
You need water.

Short Tips:

- The most tough and time consuming feature of cooking is doing all of the prep job. You can buy pre-prepped vegetables or prep your ingredients the day before to reduce the moment you are in the kitchen. This is really valuable if you need to get supper out quickly.

Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract..
Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed..
Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together..
Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface..
Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :).

Coconut palm sugar on the other hand, is labeled as coconut sugar sold in granulated form and is with dark color, which is the one that I'm using. Yes, I know it's not in the shape or form of our gula melaka but that doesn't matter.. Pandan Balls with Coconut Sugar (Ondeh-Ondeh). These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.

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