Ondeh Ondeh

I learnt how to make ondeh ondeh during the school's annual cultural trip to Malacca. This is also a familar dish that can be easily found in Singapore. So, I have decided to cook this dessert as part of this month's endeavor to cook many Singaporean dishes for national day celebration.



Ingredients:
- 300g of glutinous rice flour and some more for dusting 
- 80g of Gula Melaka, shaved  
- 100g of fresh pandan leaves, chopped
- 100g of freshly grated coconut
- 100g of icing sugar 
- pandan paste (optional)

Procedures:
1) Blend pandan leaves with 1 cup of water to get 100ml of pandan juice. Pass the blended mixture through a sieve to collect the pandan juice. Add a little pandan paste for a brighter colour. 
2) Sieve glutinous rice flour and icing sugar. Pour in the pandan juice and mix it well. Add some more water to make the flour into a dough. 
3) Portion the dough into 40 balls. 
4) Add a little shaved gula melaka into each ball. 
5) Cook the ondeh ondeh in boiling water until they float. 
6) Coat it with freshly grated coconut. Serve. 

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