Small rice cakes rolled in grated coconut

• 250 g (8 oz) glutinous rice flour
• 2 tbs cocoa (optional)

In Indonesia ondé-ondé are always a pleasantly fresh green colour, since they are made with the fragrant leaf called daun pandan. I have tried making ondé-ondé in England with green colouring, but they didn’t look so nice; so, as an alternative, I use cocoa to give the colour, and a mild flavour, of chocolate.

Sift the flour and the cocoa into a mixing-bowl, with a pinch of salt.