Onde Onde Kuih 椰丝球 Recipes
ONDE ONDE KUIH 椰丝球
Onde Onde (Ondeh Ondeh) is a popular traditional kuih in Malaysia. Chewy soft glutinous rice balls with aromatic palm sugar filling and coconut coating. Simply delicious!
Provided by Angie Liew
Categories Dessert
Time 38m
Number Of Ingredients 8
Steps:
- Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the filling.
- Crush palm sugar into small pieces. Add in 1 tbsp sugar and mix till well combined. Then set aside. And we're ready to prepare the Onde Onde dough.
- First, prepare pandan juice. Cut pandan leaves into very small strips. Put into a blender and then add 200ml water. Blend till fine and strain the juice.
- Next, prepare sweet potato paste. Cook sweet potatoes by boiling or steaming in a pot. Then peeled and mashed into a paste. And we're ready to make the dough.
- To make the dough, first flour a wide bowl. Put mashed sweet potato on top and flatten on floured surface. Then add pandan juice and continue to mix. Add glutinous rice flour in 2 batches and knead into a smooth dough.
- Divide into small doughs and wrap each dough with palm sugar filling. Then roll into balls. And we're ready to cook the filled onde-onde.
- In a pot of water, add knotted pandan leaves and balance of pandan juice. Then bring to a boil. Lightly put in the rolled dough balls and simmer until cooked whereby the dough balls float to the surface.
- Roll and coat each cooked onde onde with young grated coconut.
- These onde onde can be served warm or at room temperature. So Enjoy!
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- 4 teaspoon of Pandan flavor essence or 2 tablespoons of Pandan juice, to add to the water (For some pandan aroma, but it’s Optional)
- Add glutinous rice flour, rice flour and salt into mashed sweet potato. Add in water in batches. Get your child to help adding it a little at a time with a tablespoon while you knead the dough.
- If you choose to make this ondeh-ondeh with just pandan juice, follow the Pandan ondeh measurement instead. You may also add some green essence or coloring for stronger flavor and more vibrant green color.
- Place a 50-cent big of dough in your palm and roll into a ball. Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again.
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