Ondeh-ondeh

Ingredients

Instructions

1. 1

   Bring a small steamer or a pot with a steaming basket to the boil. Spread the grated coconut in a heatproof dish, mix with the salt, and steam for 3-4 minutes just to warm it through and lightly season it. Set aside for coating later.

2. 2

   Place the glutinous rice flour in a bowl. Add the pandan extract or pandan juice, then mix with your fingers. Add the warm water a little at a time until a soft, smooth, non-sticky dough forms. You may not need all the water; the dough should feel like soft modelling clay and not crack when pressed.

3. 3

   Divide the dough into 8 equal pieces. Flatten one piece into a small disc, place about 1 teaspoon of finely chopped palm sugar in the centre, then pinch and roll gently to seal completely. Repeat with the remaining dough and sugar. Make sure there are no cracks, or the sugar may leak during boiling.

4. 4

   Bring a pot of water to a gentle boil. Drop in the filled balls and cook for 3-4 minutes, stirring once gently so they do not stick to the bottom. When they float and the surface looks slightly glossy, they are cooked through.

5. 5

   Lift the cooked ondeh-ondeh out with a slotted spoon, let excess water drip off briefly, then roll them immediately in the warm salted coconut so the coating adheres well.

6. 6

   Serve warm or at room temperature. Eat carefully on the first bite, as the melted palm sugar centre will be hot and syrupy.

Nutrition per serving

Notes

• •If you do not have fresh pandan juice, use a good-quality pandan extract sparingly; the shade may be brighter, but the flavour is still pleasant.
• •Chop the palm sugar quite finely so it melts quickly inside the dumplings.
• •Keep the dough covered if your kitchen is dry, as glutinous rice dough can crust over and crack.
• •Ondeh-ondeh are best eaten the day they are made, while the coconut is fresh and the centres are still soft.

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