Ondeh Ondeh Gula Melaka

🧂 Ingredients

• 300 g glutinous rice flour
• 80 g tapioca flour
• 150 ml water
• 10-15 pandan leaves

  washed
• 80 g grated coconut
• ¼ tsp sea salt
• 50 g gula melaka

  finely chopped
• 1 tsp cooking oil

Instructions

• 1 Gather grated coconut, salt, 2 tied pandan leaves (washed), steam for 10 minutes
  over medium high heat. Then remove pandan leaves and set aside.
• 2 Chop gula melaka as fine as possible.
• 3 Cut the remaining pandan leaves into small pieces, add water and blend till
  smooth. Extract juice by sieving the blended pandan juice.
• 4 Sieve the glutinous rice flour and tapioca flour.
• 5 Add pandan juice slowly part by part into the mixed flour. Mix with a spatula
  initially. Once the dough is formed, use hands to knead the dough until the
  texture is slightly firm. Add water according to the dough consistency as
  different flours might absorb liquid differently. Dough might be quite crumbly,
  like dry plasticine.
• 6 Add cooking oil and knead until dough is consistent, non-sticky and smooth.
• 7 Divide dough into Squash ball sizes.
• 8 Make a dent in each dough ball and add about 3/4 tsp gula melaka in it. Seal the
  dough ball.
• 9 Boil water, then add the dough balls into boiling water. Stir to make sure the
  balls do not stick to the bottom.
• 10 When the dough balls start to float, boil for another minute (to let the gula
  melaka melt completely), then remove from the boiling water.
• 11 Coat with steamed grated coconut and serve.

Nutrition Info