Pandan Ondeh-Ondeh

 

Saw many colourful kuihs on sale at the market places of Thailand cities and towns.  So colourful and I wonder where the colours came from.  I still prefer home-cooked from my kitchen as the sweetness is more acceptable.
My favourite kuih muih - Ondeh-ondeh.  This time simple pandan flavour with gula melaka filling.  Just as good as my previous post on Pumpkin Ondeh-ondeh.

Verdict - soft, chewy dough and not too sweet gula melaka filling coated with fresh grated white coconut seasoned with some salt.

As usual, you can get quite a lot from one portion of the recipe.  I made 1 and 1/2 portion, managed to get about 80 to share with neighbours.

 

Recipe Source - Yum Yum Magazine No. 78 - modified

Ingredients 

[makes 50-60 pieces]

250 gm glutinous rice flour

5 blades of pandan leaves blended with 250 ml water to extract 250 ml pandan juice [may need more or less]

1 tbsp sugar

1 tbsp oil

some gula melaka - chopped

250 gm white grated coconut mixed with 1 tsp salt and steam for 5 minutes, cool for coating

 

1. Skin - combine flour with water then add in sugar and oil.
2. Knead into a smooth dough.  Rest for 10 minutes.
3. Divide into small portions [about size of kuih ee].
4. Roll into ball, flatten and wrap up some filling.  Seal and roll into balls.
5. Bring a pot of water to boil, drop prepared glutinous rice balls into water,  cook until rice balls floats up.
6. Dish out with a serrated ladle.  Drop cooked rice balls into steamed grated coconut.  Coat well.
7. Serve.

 

 

I'm submitting this post to Cook Your Books Event #18 hosted by Joyce of Kitchen Flavours