Ondeh-Ondeh ( Glutinous Rice Ballfilled With Palm Sugar

1. 1

   Steam white grated coconut with 1/8 tsp salt for 10 minutes.

2. 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. 3

   Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again.

4. 4

   Bring a pot of water to a boil and drop the little dough balls into it.

5. 5

   When they float to the surface and let it boil for another 2-3 minutes.

6. 6

   Remove them with a slotted spoon and shake off excess water.

7. 7

   Roll the cooked glutinous balls over the white grated coconut.

8. 8

   Served warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.