Ondeh Ondeh
By: Anncoo
Published: Wednesday, October 19, 2011 - 7:20am

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.

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.

Comments:
Anncoo

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.