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- Mix the glutinous rice flour, black glutinous rice flour and mashed sweet potato. Add the pandan juice. Combine well until crumbly. Add the warm water gradually and work into a fairly stiff dough then knead until dough turns smooth.
- Roll the dough into a long roll and cut it into pieces, the size of small marbles. Mould each into the shape of a cup and place a little of the mixed sugar and sesame seeds mixture into the hollow. Wrap it up and roll back into a ball.
- Cook a few balls of dough at a time in boiling water until they float to the surface.
- Remove the balls of cooked dough with a slotted spoon and toss in the grated coconut which has been mixed with the salt. Serve the onde-onde in banana boat casings.