Ondeh-Ondeh, glutinous rice balls filled with palm sugar and coated with fresh coconut flakes can be found in most stalls selling traditional kuih. However, what we usually find in these stalls are green ones, made with pandan juice. Seldom can we find those made with sweet potatoes. Comparatively, the pandan ones are more aromatic. However, both taste the same and are pleasing to the eyes.
Ingredients:
- 265 g glutinous rice flour
- 220 g steamed purple sweet potato, mashed
- 250 g water
- 150 g gula Melaka (1 cylindrical block)
- 200 g fresh grated coconut
- 1/2 tsp salt
- 4 pandan leaves, washed and cut into 3-inch length
Method:
- Add half of the pandan leaves and salt to grated coconut and steam them for a few minutes. Set aside.
- Mix glutinous rice flour and mashed steamed purple potato in a mixing bowl.
- Add 90 percent of the water to the bowl and knead the glutinous rice flour and sweet potato till they are smooth. If the dough is too dry, add more water tablespoon by tablespon till you have a soft dough.
- Divide and weigh the dough into 15g-piece. Roll the dough into balls. (You may weigh to make smaller or bigger dough balls).
- Pound the cylindrical block of gula Melaka to break it up into smaller pieces.
- Take a dough ball. Flatten it and scoop 1/2 a teaspoon or more of gula Melaka onto it. Bring up the edges of the dough to seal it. Place in into a floured plate.
- Repeat this till all the dough balls have been filled.
- Boil a pot of water with the balance of the pandan leaves.
- Drop the dough balls into the boiling water.
- Once the dough balls float to the surface, it means that they are cooked. Let them roll in the boiling water for about 5 minutes more to ensure that the gula Melaka is fully melted.
- Remove the cooked balls onto the plate of grated coconut. Roll them in the grated coconuts. (I managed to get 48 pieces of Ondeh-Ondeh from my recipe.)
- Plate them and serve.
