Ondeh Ondeh / Klepon


I had a panic attack when I realized both Asian stalls in the city had run out of frozen leaves. The thought of using artificial Pandan peeves me off. Its Pandan! A basic Southeast Asian staple. And you can never replicate Pandan. Its just like strawberry. Strawberry flavoring and strawberry just simply do not taste the same. But that’s life; have to suck it up and move on. I substituted Pandan juice with Pandan Paste. It tasted alright but the color of my Ondeh Ondeh sure looks like the Hulk’s skin tone. Other than that, the skin was a bit thick. But I’m sure I can work around that in the future.

Recipe adapted from Rasa Malaysia

Ingredients
250 g Glutinous Rice Flour
200 ml Pandan Juice (I substituted it with 1.5 tablespoons of Panda Paste with 200ml water)
150 g Gula Melaka (Palm Sugar), finely chopped (Buy those from Malaysia if possible)
100 g Grated Coconut
A Pinch Of Salt

Method
1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly.
2. Pinch a small piece of the dough (about 30 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off excess water.
3. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
4. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
5. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. (be generous) Roll them in your palm to form a smooth ball
6. Cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
7. Coat the rice balls with grated coconut and serve immediately.

*To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.

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One cannot think well, love well, sleep well, if one has not dined well - Virginia Woolf (1882-1941)

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