Ondeh ondeh is the love of all Malaysians. The true and true Malaysian sweet treat, truly a favourite, ondeh ondeh is made with glutinous rice, scented with screwpine/pandan leaves, filled with palm sugar and rolled over fresh coconut. Besides glutinous rice, you can also use sweet potatoes for the outer covering. Making is about the same process but for the potato, boiled and mashed before rolling. Sweet and delicious, the first bite of ondeh ondeh pops out a splash of the palm sugar before chewing off the gooey ball at one go!!
1 1/2 cups glutinous flour
1 tbsp all purpose flour
6-7 pandan leaves - blend with 3/4 cup of water to extract juice
A pinch of salt
100g palm sugar - chop into small pieces
1/2 cup fresh grated/desiccated coconut
Combine flour, pandan juice and salt.
Knead lightly till you get dough.
Pinch a small piece of the dough and roll into a ball.
Flatten the center and insert a piece of palm sugar inside.
Roll again and make sure the dough totally covers the palm sugar.
(Don't over stuff with palm sugar or it will burst while cooking)
Drop balls into a pot of boiling water.
Remove with a slotted spoon and drain off excess water.
Finally coat the balls in coconut.
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