Ondeh-ondeh

Onde-Onde is one of the traditional kuih in Malaysia (or pastries). They are either made from sweet potato or glutinous rice flour.

The cute little ondeh-obdeh are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite

Ingredients:

1. Glutinous rice flour – 200g

2. Tapioca flour – 50g

3. Sago powder – 20g

4. Pandan juice - 200ml

- Blend 10 Pandan (screwpine leaf) leaves with 220 ml water

5. Grated coconut – 100g

6. Salt – 1 Pinch

7. Gula Melaka or palm sugar (one piece or finely chopped) – 150g

Procedures:

1. Use 50ml of hot water to dilute 20g of sago powder.

2. In a large bowl, combine the glutinous rice flour, tapioca flour and then the diluted sago powder with Pandan juice and knead lightly. Continue to knead well to form a smooth dough.

3. Fried the grated coconut with a pinch of salt.

4. Pinch a small piece of dough (about 8g each) and flatten lightly. Fill the centre of dough with palm sugar (about 4g). Roll it in your palm to form a smooth ball. Repeat the same until all ingredients are used up.

5. Bring a pot of water to boil. Cook the ondeh-ondeh balls in boiling water. When they float to the surface, remove them with a slotted spoon. Put the boiled ondeh-ondeh in a bowl of ice-water, remove them again and shake off the excess water .

6. Coat the ondeh-ondeh with grated coconut and serve immediately.

Smooth dough

Fill the centre of dough with palm sugar

Boiling of ondeh-ondeh

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