Sunday, March 18, 2007

recipe is: onde onde

Onde Onde in the making

got this recipe from amy beh and added some extra pointers and tips


8-10 pandan leaves (screwpine leaves)

200 gms glutinous rice flour, sifted

pinch of salt

1/2 cup of boiling hot water

a few drops of green colouring (optional)

1/2 freshly grated coconut, mixed with a pinch of salt


100 gms gula melaka (palm sugar)

1 tbsp soft brown sugar

- combine both the sugars in a bowl/saucer


put the pandan leaves with a couple of tbsp of water in a liquidizer. blend to a coarse pulp. or alternatively you can thinly slice the leaves and pound with a little bit of water in a pestle and mortar. strain to obtain about 2 tbsp of thick green juice. set aside

put the sifted glutinous rice flour and a pinch of salt into a mixing bowl. pour in the boiling water and the pandan leave juice. stir well to form a smooth dough. if the dough is too stiff add a wee bit of water with a teaspoon. if it's too wet, add in a bit of glutinous rice flour

divide the dough into small pieces to form lime-size balls. flatten the ball fairly thinly into a curved bowl shape and put in half a teaspoon or so of the filling. bring the edges to meet and gently roll with the palm of your hands back into a ball shape

get a pot of water boiling. drop the balls into the boiling water. don't throw in too many at once. when the balls are cooked, they will float. scoop up with a meshed stainer or perforated ladle of some sort to drain off the water and toss in the grated coconut


during the mixing of the flour with the water and pandan juice, it might look way too dry and there's an urge to add in more water. be PATIENT and mix thoroughly. it might seem too dry when you're mixing, but if you add too much water, the dough becomes sticky and not pliable at all. if needed, add the water very sparingly.

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