Recently, I requested my daughter to ask her friend who was going back to Melaka to buy me a kilogram of pure gula Melaka as it had been a long time since I made Ondeh-Ondeh. This kuih is a favourite of my family members. I need pure gula Melaka which is soft and will melt in the dough during boiling. When we eat it, the melted gula Melaka will squirt out in our mouth. Unpure gula Melaka will be hard and will not melt as easily when cooked.
Ingredients:
- 210 g glutinous rice flour
- 60 g all-purpose flour
- 8-10 pandan leaves
- 300 g water
- 150 g gula Melaka (1 cylindrical block)
- 150 g fresh grated coconut
- 1/2 tsp salt
Method:
- Add salt to grated coconut and steam them for a few minutes.
- Mix glutinous rice flour and all-purpose flour in a bowl. Set aside.
- Grind pandan leaves and water to obtain 200g of pandan juice.
- Add 90 percent of the pandan juice to the bowl of flours and knead till they are smooth. If the dough is too dry, add more pandan juice 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.
- 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 melted.
- Remove the cooked balls onto the plate of grated coconut. Roll them in the grated coconuts. (I managed to get 32 pieces of Ondeh-Ondeh from my recipe.)
- Plate them and serve.