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

Assalamualaikum and very good evening everyone. Today I would like to share a delicious and simple recipe for you to try at home. This food name is 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.

This is my favourite desert. Before this, my grandmother usually do this desert and sell it at school. I always help her, but I only help her to eat onde-onde that already done to eat. Hahaha I'm a naughty grandchild right☺? But that is my childhood story. Now when I already grown up, I learn this recipe with my grandmother. 
And now, I want to share with you guys. Try it okay? 

Onde-Onde 

 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.

5) Ready to eat with family.


See you in the next post. Thank you for supporting me.