Malay

Onde-onde

by Lisa K. on Wed, May 23, 2018

If all the kuihs ever needed a mascot, Onde-onde will be it! These bite sized chewey pandan balls are filled with sweet gula melaka syrup that bursts when you take a bite. Sedap and so fun to eat.

Little bombs of delight!

Serves 6 - 8 people

To make kuih last longer, steam grated coconut for about 10 minutes so it doesn't turn rancid.

Dough should be non sticky and cool to the touch.

Foodster's Verdict

Onde-onde

Difficulty

  • Preparation
    10minutes
  • Total
    15minutes
INGREDIENTS
    Ingredients
    150g glutinous rice flour
    100g gula melaka, chopped into small chunks
    80g fresh grated white coconut, seasoned with a good pinch of salt

    Pandan Water
    10 pandan leaves
    150ml water
METHOD

1. Cut pandan leaves into small pieces, blend with water and strain to discard fibers. Reserve the green extract.

2. Knead glutinous rice flour and pandan extract together using your fingers until it forms a smooth non-sticky dough. Continue kneading for about a minute.

3. Portion dough into small balls roughly the size of your thumb, or perhaps slightly larger. Make a dent in the center with your thumb and place a chunk of gula melaka into it.

4. Seal gula melaka completely with dough by pinching it with your fingers and gently rolling it between the palms of your hands. Repeat.

5. Blanch raw Onde-onde balls in boiling water. When it floats, it’s cooked! Remove with a slotted spoon.

6. Roll hot Onde-onde in grated white coconut. Allow to cool slightly before eating

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