Malaysian Cuisine - Nyonya Kuih/Desserts

Onde Onde

July 17, 2017 | Recipe by Bake with Paws
Onde Onde

Onde Onde



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Onde Onde is. It is a sweet dessert found in Indonesia, Malaysia and Singapore. Onde Onde is a boiled pandan (screw pine leaves) sticky rice ball stuffed with palm sugar (gula melaka) and coated with freshly grated coconut.   The melted palm sugar oozes sweetly in your mouth when you take a bite.

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RECIPE - ONDE ONDE


Yield:  35 Balls

INGREDIENTS:

250g Glutinous Rice Flour
200ml Pandan Juice
150g Gula Melaka (Palm Sugar), finely chopped or dark brown sugar
110 g Grated Coconut
A Pinch of Salt

Pandan Juice:
15 Pandan leaves
220 ml water

METHOD:
  1. Pandan Juice:
    1. Cut the pandan leaves into chunks.  Blend pandan leaves with water in a food processor until fine.
    2. Strain the blended pandan pulp through a sieve and squeeze out the juice.  Pour into a jar.  Place in refrigerator if you are don't use it immediately.
  2. Preparing the dough:
    1. In a large bowl, combine glutinous rice flour and pandan juice, kneading well to form a smooth dough.
  3. Shaping the onde onde balls:
    1. Pinch off small balls of dough (about 15g) and roll it between your palms to form smooth balls.
    2. Flatten lightly.
    3. Make a small well in the centre of the dough and fill with chopped palm sugar.
    4. Pinch the dough together to close, roll them in your palm to form a smooth ball and lay the balls on a plate sprinkled with flour (this will prevent glutinous balls stick on the plate).
  4. Boiling & Serving:
    1. Bring a pot of water to the boil.  Drop the balls into the boiling water until they floats to the top. Once they float, let them boil for about two minutes, then scoop them out and drop into the bowl of ice water for a few seconds (this will keep them springy). Then take the balls out and drain.
    2. Mix together the salt and coconut on a plate. Coat the rice balls with grated coconut mixture and serve immediately. If you would like to keep them for longer, it would be best to store them in an airtight container in the fridge.






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