Receta: Delicioso onde-onde (nyonya desserts)

onde-onde (nyonya desserts). In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Sometimes, the dough may crack during the cooking process.

onde-onde (nyonya desserts) Made out of a There are many varieties of [delicious kuih](/recipes/desserts) in Malaysia. One that remains my favourite is Onde-Onde. I have loved it since my childhood days. You can have onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of onde-onde (nyonya desserts)

  1. You need 250 grams of glutinous rice flour.
  2. You need 50 grams of tapioca starch flour.
  3. It’s 3 tbsp of pandan juice.
  4. You need 1/2 tsp of salt.
  5. It’s 2 tbsp of water.
  6. Prepare 4 oz of palm sugar( gula melaka).
  7. You need 4 cup of fresh grated coconut.

Jump to Recipe Onde-onde (Ondeh-ondeh). Onde-onde (Ondeh-ondeh) recipe – These cute little pastries are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and then rolled in with some fresh grated coconut. Onde-Onde are pandan-flavoured glutinous rice balls stuffed with palm sugar. It is said to have originated from Java, although it is also popularly made in Malaysia by both the Malays as well as the Chinese, who often thought of it as one of the Nyonya kuihs.

onde-onde (nyonya desserts) step by step

  1. Break up the palm sugar into small pieces.
  2. sieve glutinous flour and tapioca starch flour into a large bowl. Add pandan juice..
  3. mix well to combine and knead into a dough. form dough into small balls, about 1inch diameter. make a cavity in center of ball, place small piece of palm sugar and cover up neatly and give it a good roll to get a smooth ball..
  4. Bring a pot of water to boil, add the dough balls..
  5. when they float to the surface of the water ( approx 2-3mins), remove and place on a sieve.
  6. add salt to the fresh grated coconut. mix well..
  7. place and roll the ball into the coconut to give it a thorough coating..
  8. serve when cool. do not keep in the fridge as they will get very hard to chew..

Ironically, onde-onde is known in Java. Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour. The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka". The food was ok but not to my liking.