Recipe by: Niva Mohan
Source: Amy Beh Kuali
Ingredients – Dough
- 8-10 pandan (screwpine) leaves, cut into 3-cm length
- 200 g glutinous rice flour,sifted
- Apinch of salt
- 1/2cup boiling hot water
- A few drops green colouring (if desired)
- 1/2cup grated coconut,mixed with a pinch of salt
Ingredients – Filling
- 100 g gula Melaka or palm sugar
- 1 Tbsp soft brown sugar
- In a medium-sized bowl, combine pulverized gula melaka and soft brown sugar. Set aside.
- Put pandan leaves and a little water in a blender, and blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside. Pandan paste works instead of this juice.
- Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
- Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
- Divide dough into small pieces and form lime-size balls. Flatten each piece, put ½ tsp of filling in the centre of one of the pieces, cover with the other piece on top, and roll again into ondeh-ondeh balls.
- Drop the ondeh-ondeh into boiling water. When the balls are cooked, they will float.
- Scoop up the ondeh-ondeh with a perforated ladle and toss in grated coconut.
- Serve warm or cold, in banana leaf cones.
Download PDF version here: Malaysian Ondeh Ondeh Niva Mohan