Ondeh-Ondeh

This appetizing dessert or commonly known as 'local kuih' is popular among the Chinese. These beautiful green coloured balls coated with a thick layer of grounded coconut goes well with the sweetness and tastiness of the gula melaka on the inside.  It's something which we can't resist, can you??

Few simple ingredients:

• 250gm glutinuous rice flour

• 8 pieces pandan leaves - blend to obtain thick juice for the green colouring and flavour

• 1/2 grounded coconut - squeeze to get 7 1/2 oz. thick coconut milk and combine with the pandan juice

• Gula Melaka - cut or grated into smaller pieces

• 3 tbsp cooking oil
• 2 cups grounded coconut (without skin, specially used for making kuih)
• pinch of salt

Few simple steps to make and serve the dessert or kuih:

• Add the coconut milk which is combined with the pandan juice to the glutinuous rice flour, mix well, then add in 3 tbsp cooking oil and knead to form a dough.

• Pinch a bit of the dough, roll into a ball, size of a twenty sen coin, flatten it with your fingers till slightly thin but not too thin as the dough will expand during boiling and the gula melaka will flow out. Wrap with a bit of gula melaka and roll into a ball and put aside till all is done.

• Prepare a pot of water and bring to a boil, then boil the above in batches till they floats to the surface.  A further 1 minute allowance can be given to allow the gula melaka to melt well.
• Dish up with a slotted lifting spatula to enable the water to drip off.
• Roll the cooked dough onto the grounded coconut sprinkled with a pinch of salt till well coated and put on a serving plate.

• Complete the process till all is done and it's time to EAT and ENJOY!

Note:  The size of the onde-onde is according to your own preference.  I prefer to make it smaller as it is easier to eat and I can put the whole piece direct into the mouth without having to bite it and the grounded coconut won't drop all over.