Onde Onde

Here's my first Food Friday post. Me & my darling has made this dessert together last weekend. This Malaysian dessert is very well known for its sweet palm sugar that oozes out at your first bite. It is basically glutinous balls with palm sugar inside and coated with grated coconut. Sounds yummy~licious? Here's the recipe. :)

10 pandan leaves, cut into 3 cm lengths
1/2 cup water

400g glutinous flour (A)
2 Tbsp tapiaco flour (A)
1/2 tsp salt (A)
1 cup water (A)

150g gula melaka/ palm sugar (chopped finely)

200g grated coconut (B) combine
1/4 tsp salt (B) combine

1. Clean and blend pandan leaves. Using a white cloth or muslin cloth, squeeze out the pure green pandan juice. Set aside.

2. Sift ingredients (A) and put in a mixing bowl. Add pandan juice and water to mix into a dough. Take about 50g or 1/8 of the dough, flatten and drop it into a pot of boiling water to make EBU *. When it floats, remove and combine with the rest of the dough. Knead well unitl dough turns smooth.

3. Pinch out dough to about a size of a small lime (depending on your preferably) and flatten it. Add a teaspoon of gula melaka/ palm sugar in the centre. Cover up and roll dough into a ball. Repeat until all dough is used up.

4. Bring water to a boil in a depp sauce pan or pot. When water boils, gently drop in the small balls. One at a time. When it float, scoop out with a perforated ladle, shake off excess water and roll the cooked onde onde in the grated coconut (B).

* EBU: EBU is a rice flour mixture used to stabilise the batter or dough in preparation of certain nyonya kuih.

Disclaimer: The above recipe was taken from Amy Beh cookbook.

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