4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Prepare 1 cup glutinous rice flour (sweet rice flours)
  2. Get 1 bunch pandan leaves (about 20)
  3. Get 1/4 cup Gula Melaka (chopped)
  4. Make ready 1 cup Dessicated coconut
  5. Make ready 200 ml water
Instructions to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract.
  2. Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed.
  3. Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together.
  4. Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface.
  5. Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :)

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