Ondeh Ondeh - green coloured sweet glutinous rice balls. A traditional Malaysian dessert suitable for tea time or breaking fast. This little green chewy rice balls coated with freshly grated coconut and filled with sweet liquid palm sugar. Bite into these rice balls and enjoy the oozing sweet palm sugar in your mouth.
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This recipe can make up to 25 pcs of Ondeh Ondeh
Tips:
1) If the dough is dry, you may add some water.
2) Tapioca flour is to enhance the chewiness of the ondeh ondeh. Some recipe omit this.
3) Steam grated coconut will last longer compare to fresh one.
GRATED COCONUT 嫩椰丝 - 50g
SALT 少许盐 - 1 PINCH
PANDAN LEAF 班兰叶 - 1 PC
STEAM 蒸 - 5 MIN
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PALM SUGAR 椰糖 - 70g
PANDAN LEAVES 班兰叶 - 5 PCS
ADD WATER 加入水 - 150ml
BLEND 搅拌
STRAIN TO GET PANDAN JUICE 滤出班兰汁- 130ml
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GLUTINOUS RICE FLOUR 糯米粉 - 130g SIFTED
TAPIOCA FLOUR 木薯粉 - 20g
MIX WELL 拌匀
SLOWLY ADD IN PANDAN JUICE 加入班兰汁- 130ml
KNEAD UNTIL DOUGH IS SMOOTH 搓成粉团
SCOOP ½ TBSP DOUGH 半汤匙粉团约10克 - 10g
ROLL INTO BALLS 搓圆
MAKE A CAVITY按出一个小洞
FILL WITH PALM SUGAR 加入1/2茶匙椰糖- ½ TSP
SEAL AND ROLL INTO SMOOTH BALLS 包好搓圆
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COOK RICE BALLS IN BOILING WATER (8-10 MIN) 放入沸水煮
REMOVE WHEN FLOAT TO SURFACE 煮至浮上水面
A QUICK DIP IN WATER快速泡在食用水
COAT WITH GRATED COCONUT 沾上椰丝