Ondeh-Ondeh ( Glutinous rice ballfilled with palm sugar
By: Cindy
Published: Wednesday, April 10, 2013 - 8:31pm

Ingredients




160g glutinous rice flour
10g tapioca flour
120g sweet potatoes, steamed and pureed
80-100g pandan water (boil 300g water with 2 pieces of pandan leaves)
100g gula melaka (palm sugar) - roughly chopped
150g white grated coconut

Preparation

1 Steam white grated coconut with 1/8 tsp salt for 10 minutes. 2 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. 3 Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again. 4 Bring a pot of water to a boil and drop the little dough balls into it. 5 When they float to the surface and let it boil for another 2-3 minutes. 6 Remove them with a slotted spoon and shake off excess water. 7 Roll the cooked glutinous balls over the white grated coconut. 8 Served warm or at room temperature.

About

A traditional kuih from melaka.