1. 250 g Glutinous Rice Flour
2. 200 ml Pandan Juice (Blend 10 Pandan leaves with 220 ml water
3. 150 g Gula Melaka (Palm Sugar)
4. finely chopped100 g Grated Coconut
5. A Pinch Of Sea Salt
Steps to make ondeh-ondeh:
#1 Combine the glutinous rice flour with Pandan juice and knead light in a large bowl
#2 Pinch a small piece of the dough (about 40 g) and drop it into boiling water.
#3 When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water.
#4 Mix it back into the main dough and knead well to form smooth dough.
#5 Cover the dough and set aside for about 15 minutes.
#6 Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
#7 Pinch a small piece of dough (about 15 g each) and flatten lightly.
#8 Fill the center of the dough with palm sugar.
#9 Roll them in your palm to form a smooth ball and cook the glutinous rice balls in boiling water.
#10 When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
#11 Coat the rice balls with grated coconut and serve immediately
Ondeh-Ondeh is a traditional nyonya dessert, enjoyed by many and is traditionally eaten at any time of the day.
Ondeh-Ondeh was brought to Indonesia by the Hokkien Chinese. It was originally made to pray one of the Chinese Gods.
The taste is sweet and starts with a slightly salted coconut flesh. The palm sugar inside gives an overall very sweet taste.
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