Pumpkin Ondeh-Ondeh

160g    Glutinous rice flour
10g      Tapioca flour (i replace with wheat starch)
120g    Pumpkin
80-100g Pandan water  (boil 300g water with 2 pieces pandan leaves)
100g    Gula melaka (palm sugar) ~ diced (try to get finer pcs)
150g    White grated coconut (mix with 1 pinch of salt)

 Method:

• Cut pumpkin in wedges. Steam pumpkin till soft and mash with a fork.
• In a large bowl mix glutinous rice flour, wheat starch and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
• Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again.
• Bring a pot of water to a boil (add some pandan leaf) and drop the little dough balls into it.
• When they float to the surface and let it boil for another 2-3 minutes.
• Remove them with a slotted spoon and shake off excess water.
• Roll the cooked glutinous balls over the white grated coconut.

recipe adapted from http://www.anncoojournal.com/2011/10/ondeh-ondeh.html