Sweet Malaysian Ondeh-Ondeh
Ingredients:
- 1 cup glutinous rice flour
- 1/4 cup tapioca flour
- 1/2 cup palm sugar, chopped
- 1 cup water
- 1/4 tsp salt
- 1/4 tsp pandan extract
- For rolling:
- 1/4 cup desiccated coconut
Instructions:
- In a large mixing bowl, combine the glutinous rice flour, tapioca flour, palm sugar, water, salt, and pandan extract. Stir until a sticky dough forms.
- Divide the dough into small balls, about 1 inch in diameter. Flatten each ball into a disk, and place a piece of palm sugar in the center of each disk.
- Fold the edges of the dough over the palm sugar to enclose it, then roll the dough into a ball again.
- Bring a pot of water to a boil. Carefully drop the dough balls into the boiling water, and let them cook for about 5-7 minutes, or until they float to the surface.
- Remove the cooked dough balls from the water using a slotted spoon, and drain well. Roll the balls in the desiccated coconut until well coated.
- Serve the ondeh-ondeh warm, and enjoy the sweet and chewy center with every bite!
Tips:
- If you can't find palm sugar, you can use brown sugar as a substitute.
- For a more authentic flavor, use pandan leaves instead of pandan extract. Simply blend a few fresh pandan leaves with the water before adding to the dough mixture.
- You can also add food coloring to the dough mixture to create different colored ondeh-ondeh.
Ondeh-ondeh, a popular Malaysian dessert, is a ball-shaped treat that is sweet, chewy, and oh so satisfying. Made with glutinous rice flour and palm sugar, these little balls of goodness are sure to win you over with their unique texture and flavor. So gather your ingredients and get ready to enjoy a sweet taste of Malaysia in your own kitchen!
