Ondeh-Ondeh ( Glutinous rice ballfilled with palm sugar
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.
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About
A traditional kuih from melaka.
Added:
Wednesday, April 10, 2013 - 8:31pm
