Receta: Sabroso 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls). HAI ALL, ONDEH-ONDEH is a traditional snack of Indonesia which is widely famous in Singapore and Malaysia. Glutinous rice flour mixed with pandan juice with sugar filling makes your mouth watering. Do try out and comment below.

4 ingredient Ondeh Ondeh  (Coconut Palm Sugar Mochi Balls) Each onde-onde is coated with fresh shredded coconut. Get all the tips to make this traditional dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. You can cook 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

  1. It’s 1 cup of glutinous rice flour (sweet rice flours).
  2. You need 1 bunch of pandan leaves (about 20).
  3. You need 1/4 cup of Gula Melaka (chopped).
  4. You need 1 cup of Dessicated coconut.
  5. You need 200 ml of water.

Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. These delightful furry balls are a joy to eat as they have a little surprise in them.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) step by step

  1. Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract..
  2. Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed..
  3. Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together..
  4. Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface..
  5. Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :).

They explode with sweet melted palm sugar in your mouth when. Growing up in Malaysia means I'm no stranger to ondeh-ondeh. I've had it for breakfast, tea, snacks So actually gula melaka is coconut palm sugar. There are other sources for palm sugars, like date, palmyra, etc. Here where I live they label and sell.