Ondeh Ondeh Gula Melaka

Name: Ondeh Ondeh Gula Melaka
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Dessert
Ingredients: 300 g Glutinous Rice Flour; 80 g Tapioca Flour; 150 ml Water; 15 pieces Pandan Leaf; 80 g Grated Coconut; 937 3/4 cups Sea Salt; 50 g Gula Melaka; 1 tsp Cooking Oil

From YoRipe by beautifulvoyager.kitchen

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Level

intermediate

Cooking

10 min

Preparation

45 min

Ingredients

Servings

Glutinous Rice Flour	300 g
Tapioca Flour	80 g
Water	150 ml
Pandan Leaf	15 pieces
Grated Coconut	80 g
Sea Salt	937 ³⁄₄ cups
Gula Melaka	50 g
Cooking Oil	1 tsp

How to cook

Start cooking pandan leaves

Gather grated coconut, salt, 2 tied pandan leaves (washed), steam for 10 minutes over medium high heat.
Then remove pandan leaves and set aside.
Cut the remaining pandan leaves into small pieces, add 100ml water and blend till smooth.
Extract juice by sieving the blended pandan juice.

Start making dough

Sieve the glutinous rice flour and tapioca flour.
Add pandan juice slowly part by part into the mixed flour. Mix with a spatula initially.
Once the dough is formed, use hands to knead the dough until the texture is slightly firm. .
Add cooking oil and knead until dough consistent, non-sticky and smooth.

Prepare dough balls

Divide dough into Squash ball sizes.
Make a dent in each dough ball and add about 3/4 tsp gula melaka in it. Seal the dough ball.
When the dough balls start to float, boil for another minute (to let the gula melaka melt completely), then remove from the boiling water.