Ondeh-Ondeh

A traditional malay kuih which is also known as buah melaka or klepon.  The dough is made of glutinous rice flour, tapioca flour & coconut milk with gula melaka (palm sugar) filling and coated with steamed freshly grated coconut.

Ingredients (yields abaout 35 pieces):
250 g glutinous rice flour
1 tbsp tapioca flour
100 ml water
200-250 ml coconut milk
1-2 tbsp pandan paste

freshly grated coconut (from 1 coconut)
a little salt
1 pandan leaf, to be cut into pieces

100 g gula melaka (palm sugar), to be finely chopped

Method:
In a bowl, mix grated coconut, salt and pandan leaf pieces together.  Steam for about 15 minutes.  Once done, remove from streamer and leave aside.

In another bowl, add glutinous rice flour, tapioca flour, pandan paste and water. Knead well and then, add enough coconut milk to form a soft and pliable dough.  Cover bowl with a damp cloth and leave aside.

Bring a pot of water to a boil, then lower the heat until the water gently simmers. Pinch a ball of dough about 2 cm in diameter and flatten it into a disk.  Drop it into the simmering water.  When it is cooked, it will rise to the surface.  Remove with a slotted spoon, shake off excess water and knead the cooked dough evenly back into the main dough.  If dough is sticky, add another 1-2 tbsp of glutinous rice flour and knead well.

Pinch a small ball of dough to the size of a small like (limau kasturi) and roll it in your palms to form a smooth ball.  Carefully make a small dent in the centre and add a small chunk of palm sugar.  Pinch dough together to seal, then roll ball gently to smoothen.  Then, drop into the simmering water. Repeat procedure 5 or 6 times. When the dough balls float to the surface, carefully remove them with a slotted spoon. Allow the water to drain off and then, roll them in grated coconut to coat evenly. Repeat procedure again.

Transfer to a serving dish.

Bon Appetit!