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Onde-Onde


Recently I received an email from Bee of Rasa Malaysia. She had invited me to be her guest writer for Rasa Malaysia. Well, my first thought was, what a timely invitation from Bee. I was thinking to post something special to celebrate my 7 months old blog. Hence, this is a special post for Seasaltwithfood and being a guest writer for Rasa Malaysia. YAY!! :-)

Okay, to me something special doesn’t have to be expensive; but, perhaps it’s something we haven’t had for a while and most importantly, my family must enjoy them.

Well, I chose to make onde-onde and what a coincidence! Turned out, it was also one of Bee’s suggestions! Anyway, I hope you will try this recipe. These taste great!

Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour. The cute little Onde-Onde are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet and delicious. Enjoy!


Onde-Onde

Ingredients

250 g Glutinous Rice Flour
200 ml of Pandan Juice
150 g Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt

Method

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.

Comments

  1. Thanks for guest writing. Now, I have to make some this weekend! :)

    ReplyDelete
  2. Nice pictures, Angie! Oh I so miss Onde Onde!

    ReplyDelete
  3. Oh goodness! Onde-onde is my favourite Malaysian dessert ever! I'm going to have to make this.

    ReplyDelete
  4. I've never had these, but they're beautiful. Happy blog-versary!

    ReplyDelete
  5. Thanks for sharing this wonderful recipe, I had so much fun exploring your blog.

    ReplyDelete
  6. @Rasa Malaysia: You're welcome!

    @Ben: Thanks;)

    @finsmom: Thanks:)

    @Amanda: Nice, hope you'll try my recipe.

    @Ninette: Thanks:)

    @oysterculture: You're welcome and thanks for exploring my blog :)

    ReplyDelete
  7. oh my! i definitely would try this! they are like my favvv things:)

    ReplyDelete
  8. I love this too. I think anything with glutinous flour is a must try.

    ReplyDelete
  9. Ondeh ondeh is one of my favorite deserts. It always reminds me of home and now with this recipe, I can bring a little bit of home with me!

    ReplyDelete
  10. Hi Angie, may I know what is the purposes of boiling 40g of dough then knead again with other dough?
    Thanks!

    ReplyDelete
    Replies
    1. To achieve smooth and elastic dough, you need to boil a piece of dough. This will prevent the Onde-Onde from bursting when you boil them.



      Delete

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