Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, onde-onde. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Onde-onde is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Onde-onde is something that I’ve loved my whole life.
Onde-onde (Ondeh-ondeh) recipe - These cute little pastries are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and then rolled in with some fresh grated coconut. Onde-Onde or Ondeh-ondeh, some even call Buah Melaka such a simple yet memorable dessert Onde-Onde are make from glutinous rice ball with Pandan (screw pine) leaves flavour, filled with palm. In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert.
To get started with this recipe, we must first prepare a few ingredients. You can cook onde-onde using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Onde-onde:
- Make ready 300 g glutinous rice flour
- Take Palm sugar (chopped into small dices, 3"diameter, 2"high)
- Get Shredded coconut
- Take 1 cup water
- Get 1 medium pot of water to be boiled
- Take Food coloring
Lihat juga resep Onde onde ketawa enak lainnya. Cooked Onde-Onde will only keep for a day as the grated coconut will get soggy. As you finish making them, Cover the filled Onde Onde with a tea towel to ensure they do not dry up. These balls of Ondeh-Ondeh are so fun to eat.
Instructions to make Onde-onde:
- Mix glutinous rice flour with water to create a dough, put 1 or 2 drop of food coloring (green or pink is preferable). If the dough is too soft, add more glutinous rice flour
- Roll the dough into small balls (about 1 tbsp each)
- Flatten the small balls dough, put the small dice of palm sugar in the centre of the dough, then wrap and gently roll it again to form a ball. Be careful that the layer of dough is too thin because it would expand during the cooking process which will make the sugar flowing out.
- Put those balls of filled dough into a medium pot of boiling water but do not overcrowd the pot. once the balls float to the surface, gently remove them from the water using spoon, then immediately coat the balls with the shredded coconut, leave to cool and serve.
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