In continuation of our Raya Cuisine Series, we bring you kuih onde-onde. These sweet little bombs are truly a Malaysian treat. Onde-onde are impressive upon sight yet so simple to make. You probably already have all the ingredients needed in your pantry to whip them up right now! Creamy, yet crispy, they melt in your mouth and can be stored for a long time before they go stale.
Fitri showed us how to make it. Give it a try!
Ingredients:
250 g Glutinous Rice Flour200 ml Pandan Juice (To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water)
150 g Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt
Method:
1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly.
2. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water.
3. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
4. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
5.Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly.
6. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water.
7. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
8. Coat the rice balls with grated coconut and serve immediately.
Let us know if you try it out.
Selamat Hari Raya to you all!
