Ondeh-Ondeh (Buah Melaka)
I used Grace's recipe from Nyonya Cooking for this Malaysia sweet treat.
Ondeh-ondeh is a coconut-coated pandan (screwpine leaves) flavored glutinous rice ball.
Full of delicious yummy-ness!
http://www.nyonyacooking.com/onde-onde-buah-melaka/
Ingredients:
Ondeh-ondeh is a coconut-coated pandan (screwpine leaves) flavored glutinous rice ball.
Full of delicious yummy-ness!
http://www.nyonyacooking.com/onde-onde-buah-melaka/
Ingredients:
- 90g glutinous flour
- 25g sugar
- 60ml pandan leaf extract
- 30g desiccated coconut
- 1/4 + 1/8 teaspoon of salt
- 1/2 tablespoon of water
- Filling: gula melaka or palm sugar
One of the main ingredients in the traditional ondeh-ondeh is pandan (screwpine leave) juice.
To prepare this, blend pandan leaves in a food processor. Add as little water as possible to the food processor to get a pure pandan juice (you will need some water here, else it will be very difficult to blend the dry pandan leaves)
To prepare this, blend pandan leaves in a food processor. Add as little water as possible to the food processor to get a pure pandan juice (you will need some water here, else it will be very difficult to blend the dry pandan leaves)
Next, sieve the blended pandan leaves for the juice.
Chop the palm sugar into little bits.
Make sure that the edges of the cut up pieces are not too sharp or else it will stick through the dough when you try to wrap it up later on.
Make sure that the edges of the cut up pieces are not too sharp or else it will stick through the dough when you try to wrap it up later on.
Mix the glutinous rice flour, pandan juice and sugar.
Knead the dough.
Knead the dough.
I divided the dough into little balls. This helps maintain the size of my ondeh-ondeh later.
Take one ball of dough, make a hole in the middle and drop some palm sugar in it.
I tend to be very adventurous by stuffing it with plenty of palm sugar. You would want to be very careful with that. Sometimes, the dough might give way to the sugar causing the sugar to melt out when boiling later on. You'll end up with an ondeh-ondeh with no filling!
Roll up the filled dough into a ball. Note that this does not have to be perfect. When you coat them with coconut later on, they will look nice, dainty and pretty anyway :)
I tend to be very adventurous by stuffing it with plenty of palm sugar. You would want to be very careful with that. Sometimes, the dough might give way to the sugar causing the sugar to melt out when boiling later on. You'll end up with an ondeh-ondeh with no filling!
Roll up the filled dough into a ball. Note that this does not have to be perfect. When you coat them with coconut later on, they will look nice, dainty and pretty anyway :)
In the meantime, steam the dessicated coconut (with salt and water) for about 15 minutes. Add a knot of pandan leaf for more flavor.
Boil the ondeh-ondeh until it floats to the surface.
This indicates that the ondeh-ondeh is cooked. I usually leave it floating (while stirring once or twice to make sure that all parts of the ondeh-ondeh are cooked) for one or two more minutes before I take them out.
This makes sure that the large chunky palm sugar inside the ondeh-ondeh is melted.
This indicates that the ondeh-ondeh is cooked. I usually leave it floating (while stirring once or twice to make sure that all parts of the ondeh-ondeh are cooked) for one or two more minutes before I take them out.
This makes sure that the large chunky palm sugar inside the ondeh-ondeh is melted.
Dunk the ondeh-ondeh in icy cold water after you take them out from the boiling pot. This allows the ondeh-ondeh to be more chewy.
Next, drop them into the plate of coconut goodness!!
Roll them around and fully coat them with coconut.
Next, drop them into the plate of coconut goodness!!
Roll them around and fully coat them with coconut.
This recipe gives me about 20 ondeh-ondeh.
And yeah, you can finish all of them in less than 10 minutes!
And yeah, you can finish all of them in less than 10 minutes!