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Monday, December 6, 2010

Onde Onde

                                       Onde Onde

           Ingredients

              6                 large Pandan leaves, wash & snip into 1 cm lengths
            75 ml             Water
          200 gm            Glutinous Rice Flour, sieved
            90 ml            Hot water that is just boiled
          200 gm            Gula Melaka, finely chopped
               1 cup          grated Fresh coconut
            1/2 teasp        Salt

           Method
  1. Place the grated fresh coconut in a plate and add the salt to it and mix it well.  Set aside.
  2. Blend the pandan leaves and the first quantity of water i.e. 75 ml, and whiz till fine.  Strain and squeeze juice.
  3. Place the sieved Glutinous Rice Flour and the pandan juice in a large bowl.  Add in the hot water [leave just a bit behind as you have to check first the consistency of the glutinous rice flour] and knead well to form a smooth pliable dough [if you feel that th dough is slightly dry then add in the balance of the hot water & continue to knead].
  4. Cover this dough with a damp cloth to prevent dehydration.
  5. Boil water in a large pot.  Once water is boiled, lower the fire to medium low to allow the water to boil "gently".
  6. Pinch off small balls of dough the size of a limau kasturi and roll it between your palms to make smooth balls.   Carefully make a small dent in the centre and fill it with the chopped gula melaka/palm sugar and roll up to close the hole.  Make a few and then drop them into the hot, simmering water.
  7. When the balls float up, use a slotted spoon and drain off excess water and drop into the plate of "salted" grated coconut and roll it in order to coat evenly.  Shake off excess grated coconut and transfer to serving plate.

1 comment:

elaine said...

i remember having to cook this for my SRP home science exams... and now it is my daughter's favourite malay kuih. thanks to yr sharing...i might attempt to cook this for my girl!!