I went for a paintball session with some of my friends yesterday morning and somehow the paintball pellets remind me of ondeh-ondeh. Naturally, I had a sudden craving for them. I’m starting to like making traditional Malay food and sweets. As much as they are very tiring and troublesome to make, I realised that if I don’t start archiving traditional Malay recipes, I might not have anywhere to refer to. Okay there’s probably a lot of Malay cookbooks out there but for some reason I’m not motivated to make them unless I have a huge craving for them. My mother has been bugging me to learn her recipes because she fears the day she turns senile (god forbid) I wouldn’t be able to cook any of her specialties.
“Jangan nanti bila aku dah nyanyok, kau tak tahu masak rendang, roti boyan ni semua. Habislah menangis aku dua puluh empat jam!”
She pretty much worries for her stomach and tastebuds rather than her health as she get older. Oh mother.
250g glutinous rice flour
200ml pandan juice (I extracted the juice from about 13 pandan leaves)
1 teaspoon salt
150g gula melaka
100g desiccated coconut
- Combine glutinous rice flour, salt and pandan juice together in a bowl
- Knead until dough comes together and is malleable. Add more water if necessary.
- Divide the dough into small balls.
- Cut gula melaka into small cubes.
- Roll the small balls and flatten them. Place gula melaka in the flattened dough and roll the dough back into balls.
- Repeat until you finish the dough.
- Boil salted water and drop the ondeh-ondeh into the pot. Cook for about 5-6 minutes before picking them out.
- Strain the balls before rolling them onto the desiccated coconuts.