Dairy-Free Ondeh-Ondeh

Ingredients

• 1 1/2 cups Glutinous rice flour
• 1/2 cup Coconut milk
• 1 tsp Pandan extract
• 1/2 cup Palm sugar (Gula Melaka)
• 1/4 cup Water
• 1 cup Shredded coconut
• 1/4 tsp Salt

Instructions

1. 1In a large bowl, combine the 1 1/2 cups glutinous rice flour, 1/2 cup coconut milk, 1 tsp pandan extract, and 1/4 cup water. Mix these ingredients together until they form a soft dough. Knead the dough gently until it is smooth.
2. 2In a separate small bowl, mix the 1 cup shredded coconut with the 1/4 tsp salt.
3. 3Cut the 1/2 cup palm sugar into small, approximately 1/2-inch cubes.
4. 4Take a small amount of the dough, about the size of a tablespoon, and flatten it in the palm of your hand. Place one cube of the 1/2 cup palm sugar in the center of the flattened dough.
5. 5Carefully fold the dough around the palm sugar, pinching the edges to seal it completely. Roll the dough gently between your palms to form a smooth ball, ensuring the sugar is fully enclosed.
6. 6Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. The water should be bubbling vigorously.
7. 7Gently drop the prepared rice balls into the 1/2 cup boiling water, being careful not to overcrowd the pot. Cook the balls for about 3 to 5 minutes, or until they float to the surface of the water. This indicates they are cooked through.
8. 8Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Let any excess water drain off.
9. 9Immediately place the hot, cooked rice balls into the bowl with the salted shredded coconut. Gently roll them around until they are evenly coated.
10. 10Serve the dairy-free ondeh-ondeh immediately while they are warm and the palm sugar filling is molten.

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