Ondeh-Ondeh Gula Melaka

Ondeh-Ondeh

I used to eat this ondeh-ondeh when I made a visit to my tok's (grandmother) house. I remembered how she chopped the 'gula melaka' with the parang, and *whisper* ...and she stuffed the bit in my mouth as I was so engrossed watching with my mouth widely opened, hehe.
But now, * big sigh* how time flies and I remembered the measurement when my tok used to make all the kuehs was using 'agak'-ration...

Here, I converted it for an easy measurement for those who wish to try.

What You Need:
240 gm glutinous rice flour (tepung beras pulut)
3/4 cup boiled water mixed with 1 tbsp screwpine* juice (air daun pandan) and a drop of green colourings, optional
120 gm gula melaka, chopped
1/2 packet of Heng Guan grated coconut, available at NTUC, mixed with a pinch of salt

*Screwpine juice: get a handful of pandan leaves with a little water and blend coarse pulp. Strain away the pulp and obtain a thick juice.





How To:
1. Sift flour into medium bowl.
2. Add in boiled water, screwpine* juice and colouring. Knead until form a soft dough.
3. Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and cover the dough into balls.
4. Drop the onde-onde into boiling water. When cooked, ond-onde will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.



Ondeh-Ondeh Gula Melaka,
Kalau Tak Cuba Pasti Kecewa....