60gm glutinous rice flour
10 teaspoons of pandan juice (blend pandan leaves with a little bit of water and squeeeze out the water)
1 cup of coconut filling (see pulut inti)
2 tbsp finely chopped gula melaka
- Mix about half the pandan juice with the glutinous rice flour.
- Add one teaspoon at a time into the glutinous rice flour mixture and knead until flour becomes a soft, easily-managed dough. You may require more or less pandan juice, as long as your dough is easy enough to wrap a filling and rolled into a ball, it will be ok.
- Take some dough, and using the fingertips, flatten the dough. Take a teaspoon of the coconut filling and a bit of gula melaka and place it in the middle of the dough. Wrap the dough around the filling and roll into a ball.
- Instead of putting in the coconut filling, you can also put in gula melaka only - then it will be a true ondeh-ondeh, with sweet gooey syrup squirting out when you bite into the ball.
- Boil water in a saucepan. Once water is boiling, cook the ondeh-ondeh in the water and let it boil until the balls floats to the surface of the water.
- Dish out the ondeh-ondeh balls and roll it in a mixture of grated fresh coconut mixed with a bit of salt.
- Adding a pinch of salt to the fresh coconut will preserve the coconut a bit longer, and the coconut will not sour as quickly.