Saturday 5 May 2018

Ondeh Ondeh

I had been craving for this local snack recently and finally found some time to make myself some to snack on.

I used pandan paste as I was too lazy to go to the supermarket to buy pandan leaves. 

It was good enough for me but I know it would be even better with the real stuff. :)

But for now, I will just make do.

Ondeh Ondeh

For the Skin
250g glutinous rice flour
30g tapioca flour
235ml water mixed with 1/2 tsp pandan paste

For the Filling 
100 -120g of chopped Gula Melaka/Palm Sugar

For the Coating
250g grated coconut
1/4 tsp salt

1. In a big mixing bowl, mix glutinous rice flour and tapioca flour together and make a well in the middle.

2. Add in the pandan water to the flour and knead until smooth. Cover the dough with a piece of clean cloth to prevent dryness and set aside.

3. Chop the gula melaka into smaller pieces, the smaller the better. Set aside.

4. Add the salt to the grated coconut and steam for about 5-10 minutes. Set aside to cool.

5. Divide the dough into smaller portion of about 10g each and roll into small balls with your palm.

6.  Flatten it with your palm and use your thumb to lightly press in the middle to form a shallow dent. Place about 1/4 tsp of gula melaka in the center, pinch to seal and roll into a ball again using your palm. (You can sprinkle some flour over to prevent the balls from sticking to one another)

7. Bring a pot of water to boil and drop the balls into the boiling water. Cook for about 2 minutes or until the balls float to the surface.

8. Remove the cooked balls with a strainer and roll them onto the grated coconut until fully coated.

DO NOT cook too many pieces at a time, the balls may stick together. 10-12 pieces at at time is ideal.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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