Ingredients :
130g Glutinous Rice Flour
85ml Coconut Milk
1 tbsp Castor Sugar
3 tbsp Pandan Juice
Water (enough to make dough)
Filling :
Gula Melaka (chopped finely), Molasses Sugar and Sugar mixed well.
Coating :
100g Grated young coconut mixed with 1/2 tsp salt
Method :
1) Mixed all the dough ingredients.
Kneed the dough with smooth and soft texture. Just nice to shape ball.
2) Rest for 15 minutes.
3) Divide the dough into a 10g dough. Roll into a sphere and make an indention.
4) Fill in the sugar mixture and shape into a ball.
5) Boil the water in a pot. Put in the ball one at a time.
6) Be sure to stir the balls from sticking to the bottom of the pot.
Once ready, ondeh ondeh will float to the surface.
7) Remove from water and roll it on grated young coconut.
8) Ready to serve.
Yield : 25 balls
NOTE :
1) Make sure the ondeh ondeh skin not too thick when shape it.
2) Fill more sugar mixture by compress it before shaping.
3) Boil the ondeh-ondeh immediately after shaping.
Do NOT shape all the dough then boil all at one time.
4) Let the ondeh-ondeh boil a bit longer even floated.
