CategoryDesserts & Kuih
Onde-Onde uses glutinous rice flour, screwpine (pandan) leaves, palm sugar and is coated with shredded coconut.
There are many varieties of delicious kuih in Malaysia. One that remains my favourite is onde-onde. I have loved it since my childhood days. Made out of a combination of two types of flour, it has a chewy texture. As you bite into an Onde-Onde, the melted palm sugar flows out. I likened them to sweet little bombs as the sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this 'kuih'. Use freshly grated coconut if you can get hold of it. Frozen shredded coconut can be found at some asian grocers. You can freeze the onde-onde after making them. Just boil them whenever you feel like having them. As for the palm sugar, do scout for those which are darker as they are more fragrant. Sometimes, the dough may crack during the cooking process. This is due to the thinness of the dough. However, remember not to make the dough too thick either. Wrap it closely around the palm sugar. Do not be discouraged if initially, it does not turn out the way you expected. Remember, practice makes perfect!
Related Recipe Ideas
- 60 grams glutinous rice flour
- 30 grams tapioca flour
- 25 grams sugar
- 60 milliliters pandan leaf extract
- 50 grams coconut (desiccated or grated)
- 0.5 teaspoons salt
- 1 tablespoons water
- palm sugar (gula melaka)
Steps to Prepare
- Pour water and salt on the desiccated coconut. Mix well and steam the mixture for 15 to 20 minutes.
- Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
- Divide the dough into 14 little balls.
- Flatten dough and wrap chunks of palm sugar with it. Be careful that the layer of dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.
- Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.
- Coat the 'onde-onde' with the steamed desiccated coconut.
- Leave to cool and enjoy!