Pumpkin Ondeh Ondeh
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Cook time: 
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Serves: 16 pieces
 
Ingredients
  • 160g Glutinous rice flour
  • 10g Tapioca flour
  • 120g Pumpkin
  • 80-100g Pandan water (boil 300g water with 2 pieces pandan leaves)
  • 100g Gula melaka (palm sugar) ~ diced
  • 150g White grated coconut
Instructions
  1. Steam white grated coconut with ⅛tsp salt for 10 minutes.
  2. Cut pumpkin in wedges. Steam pumpkin for 10 minutes or till soft and mash with a fork.
  3. In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
  4. Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again.
  5. Bring a pot of water to a boil and drop the little dough balls into it.
  6. When they float to the surface and let it boil for another 2-3 minutes.
  7. Remove them with a slotted spoon and shake off excess water.
  8. Roll the cooked glutinous balls over the white grated coconut.
  9. I like to serve them warm.
Recipe by Anncoo Journal at https://www.anncoojournal.com/pumpkin-ondeh-ondeh/