KUIH - Onde Onde

By Aemelia

Ingredients

• Filling:
• 10 pandan leaves
• 5 tablespoons water
• few drops of green coloring (optional)
• 400 g glutinous rice flour
• 2 tablespoons tapioca flour
• 1/4 teaspoon salt
• 1 cup of water (more if needed)
• 100 g gula melaka (plam sugar)
• Coating:
• 150 g grated coconut
• 1/4 teaspoon salt

Details

Servings 30

Preparation

Step 1

Clean and pound or blend pandan leaves with some water.

Place the blended pandan leaves in a strainer and squeeze out the pure green pandan juice. If colour is not sufficiently green, add a few drops of green coloring). Set aside.

Sift the dry ingredients into a mixing bowl.
ondeonde-6Add pandan juice and just enough water to mix into a dough.

Take about 50g of the dough, flatten.
ondeonde-8Bring a small pot of water to a boil. Drop the 50g disc into the boiling water.

When it floats, remove and combine with the rest of the dough. Knead well until dough turns smooth.This mixture of cooked and raw dough is meant to stabilize the dough. This makes the dough more chewier.

Pinch out the dough to about the size of a small lime or marble and flatten it. Add a small teaspoon of filling in the centre. Cover up and roll the dough into a ball.

Repeat process until all the dough is used up.

ring water to a boil in a large pot. When water boils, gently drip in the small balls of Onde-Onde, one at a time. Stir the water to create a gentle currant so that the ball will not stick to the bottom of the pot.

Wait until the balls float to the surface, then scoop out with a perforated ladle.

Drop them into a pot of icy cold water. This process will also helps the glutinous rice ball to be more chewier.

Scoop out with a perforated ladle into a strainer and drain the excess water.

In a large plate, mix together grated coconut and salt. Roll the cooked Onde-Onde in grated coconut.

This recipe makes about 30 Onde-Onde. The recipe is adapted from Amy Beh at Home.