A Malaysian treat.
1/2 cup glutinous rice flour
100 ml water OR coconut milk
a few drops of Pandan Essence
a few drops of green food colouring
Knead glutinous rice flour with water (or coconut milk) until a ball gathers and the dough is slightly moist. If the dough is dry add a teaspoon of water or coconut milk and knead until incorporated. Plastic wrap immediately to keep moist.
3 tbps palm sugar (brown sugar is also okay)
3 tbps white sugar
3 tbps water
1 cup of desiccated coconut
pinch of salt
In a saucepan, dissolve sugars and water. Pour in desiccated coconut and salt and stir until the sugar mixture is well absorbed.
Desiccated coconut and pinch of salt
To make ondeh-ondeh balls:
Pinch off a small portion of the dough. Roll around in your hands and then flatten. Place stuffing into the centre and gather dough around so the stuffing is covered. Pinch away any extra dough. Roll in palm of hands till you form a perfect ball.
Into a medium to large pot of boiling water, drop the balls in. Do it in small batches at a time – 5-6 is ideal. Balls will float to the surface when cooked. Scoop out using a slotted spoon and roll them around in the coating.
Leave to cool completely and then serve.