Ondeh Ondeh recipe (Sweet Coconut Rice Balls)

Instructions

• Add a teaspoon of the pandan paste to the water and stir to mix.
• Put the rice flour in a bowl and add a pinch of salt.
• Slowly add the green water to the rice flour while you stir with a spoon.
• Keep adding water and stirring until the dough comes together. The dough should be smooth and pliable.
• Take about a tablespoon of the dough and roll it into a ball with your hands. Put your finger into the ball to make an indentation.
• Put about 1/2 teaspoon of chopped palm sugar in it and carefully close it, making sure the dough doesn’t break.
• Roll it until you have a ball again. If the dough breaks all the time, you may have to add a bit more water to the dough, or use a bit less palm sugar.
• Repeat until you have used up all of the dough. Arrange them on a surface sprinkled with rice flour to prevent sticking.
• Steam the dessicated grated coconut for about 5 minutes to soften it and make it stick better.
• Bring a pan of water to a boil, lower the heat to a gentle boil, and drop in the rice balls.
• Cook them until they start to float. Then cook them for about 30 seconds longer.
• Once the rice balls are done, take them out of the simmering water with a slotted spoon and transfer them to the steamed coconut.
• Carefully stir the rice balls to cover them completely with coconut, and allow them to cool a little before serving.