Pandan Ondeh-Ondeh in Coconut Milk Syrup

A delectable cool dessert in a combination of pandan glutinuous rice balls filled with melted palm sugar, served in lightly sweetened low-fat coconut milk 😋 Happy that Ayam brand has came up with a super light version of coconut milk, which not only make the preparation of the dessert a breeze, but also ease on the calorie count of this yummy dessert 😍

Serving: 3~4 persons

Pandan Glutinous Rice Ball

Ingredients

90g glutinous rice flour
10g tapioca starch/glutinous rice flour *
5g caster sugar

25g boiling water
25g pandan paste Details in Step 1

27~30g warm water ( to be added during kneading)

* tapioca starch gives a better chewy texture to the rice ball, but it is okay to replace by an equal amount of glutinous rice flour.

Coconut Milk Syrup

170g super light coconut milk

25g condensed milk

1/8 tsp low-sodium salt

Directions

1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.

Collect 25g of the pandan paste for use.

2. Mix glutinous rice flour, tapioca starch and caster sugar in a mixing bowl.

Dig a well in the center of the flour mixture, and pour about 25g of boiling water into it. Cover with a lid, and let it rest for about 5 minutes without stirring the mixture.

3. After the 5-minute wait, stir the mixture,

and pour the 25g of pandan mixture in. Stir to mix.

Gradually add the 27~30g of warm water into the mixture.

Once the mixture becomes crumbly, stop adding water, and knead those crumbs together into a dough.

Knead the dough and continue to add water slowly depending on the dough condition. Try not to keep the dough too wet, as the rice ball will become soggy after cooking.

The dough should become smooth and no crumb will fall off the dough during kneading. To test, take a small piece of dough and roll it into a ball. The ball should be smooth without any crack line.

Cover the dough with a lid, and let it rest for about 30 minutes.

4. While waiting, prepare the coconut milk syrup. Combine super light coconut milk, condensed milk,

and about 1/8 tsp of fine salt together in a tall cup.

Refrigerate the coconut milk syrup till needed,

5. Divide the dough into about 18 portions, each weighing about 10g.

Shape the dough into a shallow bowl.

Hold about 1g palm sugar granules in the dough,

wrap up the dough,

compress the dough ball using your palm to ensure no point of weakness can be found on the dough surface. This is to avoid the melted palm sugar from leaking out during cooking.

Roll the dough into a smooth ball.

Place the shaped rice balls on a plate without touching each other.

6. Start to boil some water in the pot before shaping the dough. So, when you finish shaping all the rice balls, the water should be boiling.

Drop the rice balls into the boiling water gently. Stir the water occasionally to avoid the rice balls from sticking to the base of the pot.

Cover the lid and let the content simmer. Do not let the water boil vigorously as the rice balls may rupture.

When the rice balls are cooked, they will float to the surface. Let them simmer for another 5 minutes, to ensure the palm sugar melts thoroughly.

Transfer the cooked rice balls to a bowl of ice water to cool down.

7. After the rice balls have completely cool down, serve them in cups

and pour the cold coconut milk syrup over. Enjoy 😋