Ondeh-ondeh is popularly known in Malaysia, Indonesia & Singapore. This dessert or snack is simple to prepare, it is made of pandan leaves, pucuk manis leaves (star gooseberry), this combination give darker green color & sweet fragrant texture with the mixture of glutinous rice flour, rice flour, mashed sweet potatoes which is filled with grated Gula Melaka & coated with steamed grated coconut. The burst of Gula Melaka on the first bite will give the thrill that you won’t want to stop after one bite.

Ingredients:-
1. 200gm Glutinous Rice Flour
2. 35gm Rice Flour
3. 110gm Mashed Sweet Potatoes
4. 1 Handful Pucuk Manis Leaves
5. 6 pcs Pandan Leaves
6. 200ml Water
7. 1 ½ tbsp. Cooking Oil
8. ½ tsp. Cooking Salt
9. 2 tbsp. Toasted Sesame Seed(optional)
10. 2 pcs Palm Sugar(Gula Melaka)
11. 1 Whole Grated Coconut

Preparation

Coloring juice:
• Blend 6 pcs of Pandan leaves & pucuk manis with 200ml of water.
• Squeeze the mix out using a cheesecloth or strain to get the juice.
*Unable to obtain the above leaves, artificial green coloring can be use.

Coconut Coatings:
• Steam coconut with 2 pandan leaves.
• Add 2 or 3 pinch of cooking salt(mix evenly).
• Steam for 15 mins, then removed and leave it to cool down.
*Steamed coconut to avoid it from becoming stale.

Dough:
• Mix glutinous rice flour, rice flour & mashed sweet potatoes till become crumbly.
• Add in cooking oil, salt and gradually pour the coloring juice.
• Knead mixture to form a soft, smooth and non-sticky dough.
• Cover & rest the dough for 15-20 mins.

Palm Sugar fillings:
• Use a cheese grater to grate palm sugar & shape it into a tiny balls( ¾ tsp).

Ondeh-Ondeh balls:
• Pick some dough, shape & roll into a marble ball 6-7gm each.
• Make a cavity & fill with palm sugar.
• Close & seal the cavity securely & place on a plate.
• When sufficient balls are ready, add into boiling water.
• Once the balls start floating on the water surface.
• Dish out after 30-40 secs & gently tap the ladle on paper towel to remove access water.
• Place the ball on steamed coconut, roll & coat evenly.
• Finally, sprinkle some sesame seeds on the Ondeh-ondeh before serving.