Pandan, Pumpkin, and Purple Sweet Potato Ondeh-Ondeh

Steam grated coconut and salt together with pandan leaves on medium-high heat for 10 minutes. Set it aside.

Mince the palm sugar until it is firm when packed.

Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the pandan juice.

Combine the glutinous rice flour and sugar in a mixing bowl. Make a well in the middle of the flour mixture, add in the pandan juice slowly. If needed, add water slowly until you can knead it into a slightly hard dough. Add cooking oil and knead until smooth.

For pumpkin and purple sweet potato dough, in two separate mixing bowls, combine the glutinous rice flour with mashed pumpkin and purple sweet potato individually. Add oil and water slowly, knead into a smooth dough. If the dough is too soft and sticky, add more glutinous rice flour.

Pinch a small amount of dough from each flavor dough, roll it in your palm to form a small ball, about 20g per piece.

Make a small well in the center of the small ball and fill it with chopped palm sugar. Pinch dough to seal and roll into a small ball again.

Boil a pot of water and drop the small balls into the pot. Cook until they float. Remove them and gently coat with the steamed grated coconut. Serve.