Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice flour. These cute little Ondeh-Ondeh are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet, delicious, gluten-free and suitable for vegan and vegetarian too.
Ondeh-Ondeh (Buah Melaka)
Ingredients
250 g Glutinous Rice Flour
1 Cup of Pandan Juice
150 g Gula Melaka (Palm Sugar), chopped
1 Coconut, grated
½ tsp Sea Salt
Method
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. 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. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 10 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the Ondeh-Ondeh in the boiling water. When the Ondeh-Ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the Ondeh-Ondeh with grated coconut and serve immediately.
Makes about 28 Ondeh-Ondeh
Note: To make the Pandan Juice. Blend 10 to 12 Pandan leaves with 250 ml water.
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