Coconut Pandan Sticky Rice Balls

With molten palm sugar – ONDEH ONDEH –

MALAYSIA / SINGAPORE (PERANAKAN)

I sometimes see ondeh ondeh described as Malay or Peranakan mochi. However, I find these treats quite different creatures from their Japanese cousins. The glutinous rice balls are stuffed with gula melaka, which oozes out like rich melted toffee when bitten into. The signature fragrance of pandan leaves is a must, and this is incorporated in the skin and/or the grated coconut coating.

Makes 12–15

For the skin

• 10 pandan leaves
• 200g glutinous rice flour
• 2 teaspoons caster sugar

For the coconut coating

• 100g freshly grated coconut or desiccated coconut
• a pinch of sea salt
• 3 pandan leaves, tied into knots

For the filling

• 150g gula melaka (unrefined dark palm sugar)

1. To make your own natural pandan extract, snip the pandan leaves into smaller pieces and blend with 200ml water, then strain to get the green pandan juices.
2. In a large bowl, combine the glutinous rice flour and sugar. Slowly pour in the pandan extract while kneading lightly until you get a soft dough. Cover the dough and set aside while you prepare the coconut coating.
3. Combine the grated coconut and salt. Place in a steamer along with the pandan leaves and steam for 10 minutes, then remove and discard the pandan leaves.
4. Meanwhile, chop or pound the gula melaka finely. Divide the dough into 12–15 balls. Flatten one of the balls between your palms, and place a teaspoon of gula melaka in the centre. Seal the edges and roll it between your palms to shape it into a ball again. Set aside and repeat till you finish up the dough.
5. Bring a large pot of water to the boil. Slip the balls into the boiling water, and let cook until they float to the surface. Scoop out with a slotted spoon, drain, and transfer to the plate of grated coconut.
6. Gently toss the balls in the grated coconut until they are all well coated. Serve warm. Pop an ondeh ondeh into your mouth whole and enjoy having the palm sugar ooze out as you bite into it.

Variation:
My old neighbour uses mashed sweet potato in her dough – the balls are a duller green this way, but have a more tender skin. Just add 150g of mashed sweet potato to the above recipe and skip the sugar, as the sweet potato naturally sweetens the dough.