Wednesday, September 23, 2009

Pandan Ondeh Ondeh

Posted by Quinn at Wednesday, September 23, 2009

Get 2 pandan leaves, washed and blended with 1 tbsp water. Extract the juice by running it through a tea strainer or a fine sieve.

In another bowl, sift together 80g of glutinous rice flour and 1 teaspoon full of tapioca starch. Roughly whisk it and add in a dash of salt and whisk again.

Add in the pandan juice and 1/4 cup of water (or just enough depending on your glutinous flour quality) and mix to form a dough. Pinch a small ball off, the size of a ping pong ball and roll it round.
Gently flatten it in between your palms and drop it into boiling water. When it float to the surface, fish it out and drop it back into the raw dough. Now, knead them into submission very well.

Weigh (you can eyeball it if you want to) into 6-8 balls (depending on how big you want them to be) and roll them into rounds.

Now, do the filling. Grate enough gula melaka with the back of a knife. Press enough gula melaka into a measuring spoon of 5ml (1 teaspoon) capacity. Knock it out onto the table. Repeat this for as many ondeh ondeh as you have.

Wrap in the filling, one sugar lump for each of course and seal the edges and seam. Now, roll it in between your palm until no seams visible, you'll only see an entirely smooth round green ball.

Repeat for remaining ondeh ondeh. Drop them into boiling water and cook until it float to the suface. When all floated, let it boil another minute or so to make sure the filling are all dissolved into liquid.

When done, fish it out one by one using a tea strainer (that's what I think work best for me, you can use a slotted spoon) and drop them into a bowl of cold water. Let it float a while and fish it out with the tea strainer.

Drop them on a bed of dessicated coconuts. If you have freshly grated coconut, even better of course. Add a pinch of salt to the freshly grated coconut and steam it for 10mins or so. Use this to coat the ondeh ondeh.

Place all on a serving plate. Gather a few housemates or friends. Have everyone pop one in the mouth straight and experience the orgasmic sensation of one-of-its-kind taste of gula melaka bursting into your mouth along with the very chewy dough and flavors from the coconut and pandan.

For non-Asians readers, NO! pandan leaves cannot be substituted with banana leaves. They are totally different though they are leaves. You might as well get a bottle of pandan paste (Aroma brand is pretty famous) and that will last you forever.



You will like this, I promise. Try it!

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3 comments on "Pandan Ondeh Ondeh"

Anncoo on September 24, 2009 at 1:52 AM said...

I really like to eat this. Many many years ago my friend told me how to make this with sweet potato but no recipe..just estimate. The result were quite good too.

cherry potato on September 24, 2009 at 9:52 AM said...

I like this very much! Especially the gula melaka filling.

Quinn on September 24, 2009 at 3:01 PM said...

Anncoo, I love this too!
I do have a recipe for sweet potato ondeh ondeh in my blog here:

http://bakingquinn.blogspot.com/2008/07/ondeh-ondeh.html

Many people use 1 part of glutinous rice flour to one part of steamed sweet potatoes but the one I adapted uses a higher ratio of sweet potato to GRF, which is what I want.It'll keep moist for another 2 days!


Cherry potato,

It is way cheaper making this at home rather than buying them. You can also ve more generous with the filling, which is what I like!

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