Ondeh Ondeh

Method

Blend pandan leaves with 2 tablespoons water and strain to extract juice, discarding solids. Mix glutinous rice flour, tapioca flour and salt together, then gradually pour in boiling water whilst stirring until a shaggy dough forms, then knead in the pandan juice until the dough becomes smooth, green and supple. Chop palm sugar into small pieces and mix with 2 tablespoons water to form a paste for filling. Divide dough into 12 equal portions and roll each into a ball; flatten slightly and place a small spoonful of palm sugar paste in the centre, then carefully seal and reshape into a smooth ball. Bring 2 litres of water to a rolling boil and gently drop in the ondeh ondeh; they will float to the surface when cooked through, approximately 2-3 minutes after floating. Toast the desiccated coconut in a dry pan over medium heat for 2-3 minutes until fragrant, then combine with salt. Remove cooked ondeh ondeh with a slotted spoon, toss immediately in the toasted coconut whilst still warm, and serve with fresh coconut milk as an accompaniment.