Ondeh Ondeh

Green with Envy! 

Ondeh Ondeh has to be my favourite Nonya kueh. Chewy jade-green pandan (screwpine leaves) mochi-like goodness, rolled in snowy white grated coconut and a rich oozy gula melaka (palm sugar) center. Very addictive! So imagine how excited I was when I found a sensible and fuss-free recipe for Ondeh Ondeh. Within one hour, you'll be wolfing down these down. Easy peasy.

300g glutinous rice flour (get the thai brand)
2 tbsp castor sugar
20 pandan leaves
200ml water
1/2 tsp lye water (alkaline water)
100g Gula Melaka (chopped finely)
150g grated coconut
Pinch of salt

Makes 40 ondeh ondeh
1. Prep work. Sift the glutinous rice flour. Blend the pandan leaves in a processor with the 200ml of water. Extract the green juice. In a bowl, stir the gula melaka and sugar together and set aside
2. Add salt to the grated coconut and steam over high heat for 5 mins. Set aside to cool. The salt adds a lovely salty contrast to the sweet gula and also prevents the coconut from turning bad too quickly
3. Add lye water to the pandan juice. Pour into the flour. Knead roughly into a dough. It should come together quite easily and the next step is new to me. Take out a small piece of dough (50g) and dunk it into a pot of boiling water until it floats. Remove from water and mix this with the uncooked dough. Knead well but take care not to overwork the dough least you get a tough ondeh. 

4. Divide dough into to 40 balls. Flatten each portion with the palms of your hand and spoon a dash of the gula melaka/sugar into the middle. Pinch the sides to seal and roll into small spheres. 
5. Plunge the balls into a pot of boiling and watch them bob up to the surface. Cook them for another minute, remove and drain. Remember to rinse the balls over cold water
6. Finally coat ondeh with the grated coconut

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