Onde-Onde

班兰糯米球

Also known as Glutinous Rice Balls

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” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious

Ingredients

250g glutinous rice flour

200ml pandan juice

100g grated white coconut

1/2 tsp salt (mix with grated coconut)

250g palm sugar (finely chopped)

few drops pandan paste food colouring

Method

1. In a large mixing bowl, place in glutinous rice flour, add pandan juice little by little and knead well till form smooth pliable dough.

2. Pinch a small amount of dough (about the size of a calamansi lime) and roll it in your palm to form a smooth ball. Make a small well in the centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into balls again.

3. In a pot of boiling water, drop the "balls" in the simmering pot and when it floats, remove them with a slotted spoon and allow the excess water to drip off.

4. Drop the balls gently on the grated coconut and coat it evenly, then transfer to a plate and serve.

Note: To make pandan juice, blend 10 pandan leaves with 220ml water.

Source: 爱上小娘惹 by Baba Philip Chia