Friday, 11 May 2012

Onde onde

Onde onde is a type of kuih, also sold as mochi in some places. It is a glutinous rice-based dessert with palm sugar filling and covered in desiccated coconut. It’s easy to make and a perfect companion to your afternoon cup of hot beverage. Onde onde is normally made using fresh pandan or screwpine leaf juice, but if you don’t have access to any, it’s easily substituted with artificial colour and flavouring (check out your local oriental superstore).

1 cup glutinous rice flour
½ cup water
A drop of green gel food colouring, or ½ teaspoon green food colouring
½ teaspoon pandan flavour
Palm sugar, cut into little cubes
1½ cup freshly desiccated coconut, or dried desiccated coconut

Stir in two pinches of salt into the desiccated coconut and steam for 5 minutes. Leave it aside spread out on a plate.

Place the flour in a bowl and make a little well in it. Pour the colouring and flavouring into the bowl. Stir the water in gradually and knead to form soft dough that is not sticky. You may need gloves to prevent from staining your hands if you are kneading by hand.

 Pinch a small amount of dough and flatten it. Place a palm sugar cube in the centre of the dough, fold the edges together and roll again in between the palms of your hands. Repeat until all the dough is used up.

Boil a little pot of water. Drop the sugar filled onde onde into the boiling water. When these parcels float to the surface of the water, they are done. Using a slotted spoon, scoop them out and drain the excess water. Roll them around in the plate of desiccated coconut to cover them entirely.

The onde onde are ready to eat, but they will be hot on the inside. They can also be chilled and enjoyed cold.

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