8 pandan leaves
300g glutinous rice flour
1 heaped tablespoon tapioca flour or corn flour
Pinch of salt
Few drops of green food colouring
285g grated coconut, mixed with a pinch of salt
150g gula melaka, finely grated and mixed with 1 tablespoon castor sugar
1. Pound pandan leaves till fine, add enough water to bring it to 210ml. Add salt and green colouring. Strain and set aside.
2. Boil tapioca flour with 85ml water over low heat, stirring till almost transparent.
3. Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan water to form a paste.
4. Place paste on a flat surface. Rub well to form a firm smooth dough. If dough is too soft, add in a little flour. Divide dough in 4 parts. Roll each part into a longish roll and cut into 12 pieces. Keep uncut dough covered with a piece of cloth.
5. Bring a big saucepan of water to boil. Take 1 piece of cut dough and roll with palms of hands till well rounded. Fill with one and a half teaspoons of the grated sugar in center. Put into the boiling water. Repeat process with the remaining dough and boil till each ball surfaces. Keep boiling for 2 minutes to dissolve the sugar.
6. Remove each ball with a tea strainer, dab strainer over dry cloth and roll ondeh ondeh in grated coconut. repeat with the rest of the dough.
It is very important to keep the balls well sealed to prevent cracking whilst boiling. When ondeh ondeh floats to the surface keep boiling for at least 2-2.5 minutes.
This will keep the ondeh ondeh soft and at the same time turns the grated sugar syrupy.