Ondeh Ondeh Cookies

This is a baked version of the original steamed ondeh-ondeh kueh.Steamed ondeh-ondeh is made up of glutinous rice flour and has gula melaka/palm sugar and grated fresh coconut..This baked version is a copy of it,but it is using flour and not glutinous rice flour and dessicated coconut instead of fresh grated coconuts.Please google to find out more.

INGREDIENTS;

200 g superfine/low protein flour(sifted)

100 g icing sugar

115 g butter

20 g gula melaka(grated)

1 egg(grade B)

1/2 tsp salt

1 tsp pandan paste

30 g dessicated coconut

Dessicated coconut for rolling the balls

1.  Beat butter and icing sugar with a hand beater until well-combined.

2.  Add in egg to beat,follow by salt and pandan paste until well combined.

3.  Add in the sifted flour and fold well.

4.  Add in the dessicated coconut as well as the grated gula melaka.. Mix well.

5.  Let the dough to rest in the chiller for 20 mins or until it is easy to handle.

6.  Take a small portion of dough on your palm and roll it into balls and drop the small balls into a plate        of  dessicated  coconuts.Coat all the balls with the dessicated coconuts so that it look like the kueh          Ondeh  Ondeh,

7.  Arrange all of the balls on a baking tray lined with parchment paper.

8.  Bake in the pre-heated oven 170°C for about 15-20 mins,center rack.

9.  Cool down your cookies and store in an air-tight container.

ONDEH-ONDEH WITH FILLINGS INSIDE;

RECIPE ADAPTED FROM: CHEF CHOO OF ROYAL PLAZA SINGAPORE

INGREDIENTS;

200 g butter

100 g icing sugar

a pinch of salt

5 g coconut milk

5 g green pandan essence

50g ground almond

300 g flour

250 g dessicated coconut

GULA MELAKA SAUCE;

50g gula melaka

50 g water

1 pandan leaf

a pinch of salt

1.  Combine butter and icing sugar Whisk together at a slow speed until they melt together. add in salt and coconut milk to the micture.Continue whisking until mixture is well combined.

2.  Add in pandan paste,flour and ground alnonds. whisk until mixture has a dough-like consistency.

3.  Leave the dough at room temperature for half an hour.

4.  Put the dessicated coconut in a bowl and combine with gula melaka.

5.  Each ondeh-ondeh balls weighs equal weight,roughly about 15 g.

6.  Fill each dough ball with a ball of gula melaka and coconut mixture.Roll each filled ball into the dessicated coconuts.Coat each one of them.

7.  Place on a lined tray with parchment paper and bake at 160°C for about 20 mins.

8.  Take out from the oven and cool on wire rack.After cooled,store in an air-tight container.