Three Flavors Ondeh Ondeh

Mix fresh shredded coconut with a pinch of salt and pandan leaves, and steam over medium heat for 5 minutes. After steaming, take it out to cool.

Mash or chop the coconut sugar with a knife.

Mix glutinous rice flour and caster sugar, pour in boiling water, and mix well. Add coconut milk and knead into a dough. If the glutinous rice dough is dry, add a little water, otherwise, add glutinous rice flour.

Divide the kneaded glutinous rice dough into 3 portions. Add different flours to each glutinous rice dough and knead evenly, adding a little water during the process.

After kneading, divide into small glutinous rice doughs of 10 grams each.

Dip the small glutinous rice dough with a little water first, then rub it to absorb. Then use your thumb to create a small cup, leaving a little thickness at the bottom.

Put in 1 tsp of coconut sugar, about 5 grams, lightly press the coconut sugar with your thumb and seal it. Dip a little water on the sealed area and round it.

It is recommended to cook a batch of 8 pieces after wrapping them. Because the coconut sugar will leak from the bottom if it is left for too long after wrapping.

Put the glutinous rice balls into a pot with boiling water, and stir after putting them down to prevent them from sticking to the bottom of the pot.

Cook on medium heat until they float up, then turn to medium-low heat and continue to cook. Stir every once in a while to keep them from cooking unevenly. The cooking process is about 10 minutes.

After cooking and draining the water, pour it to wrap the shredded coconut and enjoy.