Nonya Recipe?The most accurate one earn 10pts?

Question

How to make original nonya ondeh ondeh?
Not the one with coconut inside
(pls find the one without using flour-pure tapioca)

Answer 1

Ondeh Ondeh

8 pandan leaves
300g glutinous rice flour
1 heaped tablespoon tapioca flour or corn flour
Pinch of salt
Few drops of green food colouring
285g grated coconut, mixed with a pinch of salt
150g gula melaka, finely grated and mixed with 1 tablespoon castor sugar

Pound pandan leaves till fine, add enough water to bring it to 210ml. Add salt and green colouring. Strain and set aside.
Boil tapioca flour with 85ml water over low heat, stirring till almost transparent.
Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan water to form a paste.
Place paste on a flat surface. Rub well to form a firm smooth dough. If dough is too soft, add in a little flour. Divide dough in 4 parts. Roll each part into a longish roll and cut into 12 pieces. Keep uncut dough covered with a piece of cloth.
Bring a big saucepan of water to boil. Take 1 piece of cut dough and roll with palms of hands till well rounded. Fill with one and a half teaspoons of the grated sugar in center. Put into the boiling water. Repeat process with the remaining dough and boil till each ball surfaces. Keep boiling for 2 minutes to dissolve the sugar.
Remove each ball with a tea strainer, dab strainer over dry cloth and roll ondeh ondeh in grated coconut. repeat with the rest of the dough.
If you don't like it do not do the coconut process.

It is very important to keep the balls well sealed to prevent cracking whilst boiling. When ondeh ondeh floats to the surface keep boiling for at least 2-2.5 minutes.
This will keep the ondeh ondeh soft and at the same time turns the grated sugar syrupy.

Answer 2

Nonya Ondeh ondeh is a peranakan dessert. Its a pandan flavoured green glutinous rice ball fills with melted gula melaka(palm sugar), and then sprinkle with grated coconut that is seasoned with fine salt.

Ingredients:
1) 1 cup glutinous rice flour

2) 1/2 gula melaka(palm sugar) *Please dont use brown sugar.

3) 1 cup grated coconut (you can substitute finely chopped nuts of your choice if you don't like coconut)

4) A pinch of salt

5) A few stalks of pandan leaves

6) water

7) Green food colouring-Pandan flavour

Directions:
1) Chop Gula Melaka

2) Boil a pot of water with pandan leaves gently

3) Pour the flour into a big bowl, and pour a little water and knead into a soft dough. Less is more, so be careful when you are pouring the water into the rice flour.

4) Add pandan green colouring to the dough until its all green

5) Add a pinch of salt into grated coconut (or finely chopped nuts) and mix well.

6) Pull a little dough and smooth into a round ball, flatten it gently, and work into a mini bowl using your finger tips.

7) Stuff as much gula melaka as you can, and close the mini bowl. Try to do it quick, so it wont break.

8) When the water is bubbling, drop your ball into the water gently. make sure it doesnt stick to the bottom.

9) Once it floats up, it is done, so use a drainer and take up the cooked ondeh ondeh.

10) Roll it around on the grated coconut (or chopped nuts).

Answer 3

boil sweet potatoes. preferably white meat. cook it then mashes it mix in tapioca flour and pandan leaves juice.
make into a soft dough. mince gula melaka. roll dough into small balls. make small indent and put in gula melaka inside and roll into round balls. boil the small dough till its cooked. remove from water and roll in shredded coconut