Recipes - Malaysian & Singaporean

Onde-Onde (Pandan Glutinous Rice Balls with Palm Sugar)
Onde-Onde


Onde-Onde is a popular Malaysian pandan flavoured dessert (kuih) that uses pandan leaves, palm sugar and coated with shredded coconut. It has a chewy texture and as you bite into an onde-onde, the melted palm sugar sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

200g glutinous rice flour
1 tbsp oil
½ tbsp sugar
¼ tsp salt
100g sweet potato (steamed and mashed)
Pandan juice / flavouring
¼ cup water
150g gula melaka (palm sugar) (or enough for filling into onde-onde, cut into small cubes)
Grated coconut to coat (mixed with a pinch of salt)




Steps:
  1. Put 2 tbsp glutinous rice flour (from the 200g) in a pan with 4 tbsp water over heat and stir until transparent.
  2. Mix all the ingredients together except the water, sugar and coconut. Slowly mix in the water until dough forms.
  3. Divide into 15gm balls, flatten dough and insert cubed gula melaka. Wrap them into a ball.
  4. Cook the balls into a pot of boiling water and when they float, remove and coat with grated coconut.

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Onde-Onde (Pandan Glutinous Rice Balls with Palm Sugar)

Onde-Onde (Pandan Glutinous Rice Balls with Palm Sugar)

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Onde-Onde is a popular Malaysian pandan flavoured dessert (kuih) that uses pandan leaves, palm sugar and coated with shredded coconut. It has a chewy texture and as you bite into an onde-onde, the melted palm sugar sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

200g glutinous rice flour
1 tbsp oil
½ tbsp sugar
¼ tsp salt
100g sweet potato (steamed and mashed)
Pandan juice / flavouring
¼ cup water
150g gula melaka (palm sugar) (or enough for filling into onde-onde, cut into small cubes)
Grated coconut to coat (mixed with a pinch of salt)

Instructions
  1. Put 2 tbsp glutinous rice flour (from the 200g) in a pan with 4 tbsp water over heat and stir until transparent.
  2. Mix all the ingredients together except the water, sugar and coconut. Slowly mix in the water until dough forms.
  3. Divide into 15gm balls, flatten dough and insert cubed gula melaka. Wrap them into a ball.
  4. Cook the balls into a pot of boiling water and when they float, remove and coat with grated coconut.

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