Ondeh Ondeh
Ingredients
Ingredients: makes 16
160g Glutinous rice flour
10g Tapioca flour
120g Pumpkin
80-100g Pandan water (boil 300g water with 2 pieces pandan leaves)
100g Gula melaka (palm sugar) ~ diced
150g White grated coconut
Preparation
1
Steam white grated coconut with 1/8tsp salt for 10 minutes.
2
Cut pumpkin in wedges. Steam pumpkin for 10 minutes or till soft and mash with a fork.
3
In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
4
Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again.
5
Bring a pot of water to a boil and drop the little dough balls into it.
6
When they float to the surface and let it boil for another 2-3 minutes.
7
Remove them with a slotted spoon and shake off excess water.
8
Roll the cooked glutinous balls over the white grated coconut.
9
I like to serve them warm.
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About
An Asian sweet snack. The original Ondeh Ondeh is actually green in colour which made with pandan juice but this is made with pumpkin.
Yield:
16 pcs
Added:
October 19, 2011
Comments
October 19, 2011
Like to pop the whole ball into my mouth and let the melted gula melaka sweetness fill my whole mouth. Mmmm...and I will feel contented.