Malaysians are united when it comes to food. We enjoy a lot of delicious cuisines with Malay, Chinese and Indian influences, but when it comes to kuih, we no longer categories it as Malay kuih, Chinese kuih or Indian kuih. Kuih is simply generally Malaysian. Take for example, curry puff. Also known as karipap, this crispy pastry stuffed with a variety of savoury fillings such as curry potatoes and minced meat is popular in Malaysia. You can easily find it being sold by the road side not only by the Malays but also the Chinese and Indian in the morning or night markets. If you have been following my articles, you'll notice that I love making desserts and kuih. I find it very therapeutic and the bonus is my family gets to eat them for tea. Today, I'm going to share with you my failproof onde-onde recipe. Do you know how you sometimes get disappointed when you buy onde-onde and excitedly eat them but they don't pop in your mouth? I get very upset if the onde-onde I eat has a very thick skin with little filling and doesn't pop in my mouth. This is the reason why making them myself is so much better and you can, too, because it is actually quite easy to make, even my boys can make these glutinous rice balls coated with shredded coconut themselves. The feeling of melted palm sugar that floods my mouth when bitten into is pure love. My youngest son loves to roll the dough whenever we make this. Letting him roll the dough is actually good for his motor skills. It benefits him just like how playing with clay does for young children. Ingredients used to make onde-onde are rather simple: Glutinous rice flour, pandan leaves, grated coconut, palm sugar, salt and water. Now let's take a look at how to make these delicious little pandan balls. \tOnde-Onde \t\t \t\t\t \t \t\tPotBlender\t \t \t\t200 g glutinous rice flour8 pandan1 bowl water100 g gula melaka (palm sugar) (chopped)1\/4 from the whole coconut grated coconut1\/2 tsp salt\t \t \t\tBlend 8 pandan leaves with one bowl of water. Strain the juice. Slowly add the pandan juice into the bowl of glutinous rice flour. Knead the dough. Add more juice accordingly and continue kneading.Take a lump of dough and drop it into boiling water. Once it floats, remove it and mix it back with the rest of the dough.Knead again until you get a smooth dough.Leave dough to rest for 15 minutes.Meanwhile, add salt into grated coconut and steam for a couple of minutes.\u00a0Remove from steamer and let it cool.Roll small balls from the dough. Flatten it and fill the center with gula melaka.Pinch it close and roll to form a smooth ball.Repeat until you are done with all the dough.Cook the glutinous balls in boiling water.They are done when they float.Scoop them out and roll them in the grated coconut.Serve.\t \t \t\t\t \t \t\tDessert\t The secret to making these onde-onde without them leaking is to boil a lump of dough until they are cooked and add back into the raw dough to stabilise the dough. Knead them together and leave to rest for 15 minutes. This way, the palm sugar won't leak while shaping and boiling them. Enjoy your onde-onde! For more interesting stories and fun recipes, stay tuned to Motherhood Story!