Ondeh Ondeh

 Ingredients: Pandan Juice
1. 10 large pandan leaves 
2. 100 ml water

Method:

1. Rinse pandan leaves and cut them into 1 inch pieces.
2. Blend leaves and water in a blender.
3. Pour through a fine sieve strainer and discard solid.

 Ingredients: Ondeh-ondeh Ball

1. 100g (3.5 oz.) glutinous rice flour
2. 100 mL (3.4 oz.) pandan juice
3. 60g (2.1 oz.) palm sugar
4. 60 g (2.1 oz.) grated coconut mixed with a pinch of salt
5. 700 mL (24 oz. / 3 cups) water

Method:

1.    Place glutinous rice flour in a mixing bowl and slowly add pandan juice and mix together until it forms a knead able ball of dough. This amount varies all the time, so use your judgment.

2.    Knead lightly

3.    Form small balls. Flatten them slightly and fill each one with a piece of palm sugar. Close it up and roll it into a sphere.

4.    Bring water in a saucepan to a boil and slowly cook each ball as you form it and cook it until it floats.

     5.  Remove from saucepan, place on a plate and add in coconut shaving


How we made it :

My partner , Chee Yang ,was partner 'A' and I was partner 'B' , he prepared the pandan juice by pouring green food colouring and pandan flavoring  into water and mixing it , we didnt use pandan leaves because Mr Hamad told us that it was too dificult for us to do and that the outcome would be the same even when flavouring . While I was preparing the ingredients for the ondeh ondeh ball . when he was done mixing the pandan juice , he passed it to me so that I could slowly add the pandan juice and mix it together with the glutinous rice flour . I mixed it until it formed a bright green knead able ball of dough . I was making small balls and adding palm sugar into it . While I was doing so Chee Yang was boiling water so that we could boil the ondeh ondeh balls . After that i added grated coconut to the ondeh ondeh and put it into a container and brought it home for my mother to try . 

Areas of Improvement :

           The dough was too thick and there was not enough palm sugar .

What could you do better : 

I could make the dough less thick and put more palm sugar

Better Recipe than what was given:

           MAKES 18 DUMPLINGS

Ingredients

¹⁄₄ tsp. kosher salt

1 mature coconut, cracked open and finely grated, or 1 cup desiccated coconut, steamed

7 fresh pandan leaves, rinsed or 10 frozen, chopped

2 cups mochiko (glutinous rice flour)

¹⁄₄ tsp. pandan paste or ¹⁄₂ tsp. green food coloring, mixed with ¹⁄₄ cup water

¹⁄₃ cup grated palm sugar, divided into 18 balls

Instructions

Toss salt and coconut in a bowl; set aside. Purée pandan leaves and ¹⁄₂ cup water in a food processor into a pulp. Press over a fine-mesh sieve set over a bowl to extract juices; discard solids. Stir in flour and pandan paste; knead dough until smooth. Divide dough into 18 balls. Bring a 6-qt. saucepan of water to a boil. Working with 1 ball dough at a time, press a finger into ball to make a pocket; fill with 1 ball sugar. Pinch edges of dough around sugar; roll into a ball. Working in batches, cook dumplings until they float, 3–4 minutes. Using a slotted spoon, drain dumplings briefly; roll in coconut mixture. Serve warm or at room temperature.

Example of how a good ondeh ondeh is made :

 https://youtu.be/-OXoIGmGm2o