Monday, September 14, 2009
Everyone in my family, being a Penang Baba and Nyonya descendents loves to eat onde onde.
Onde –onde is one of the local Malaysian foods that the Baba and Nyonya descendents adopted. These gluey and chewy balls coated with grated coconut make a very nice dessert. There is another shortcut method of making onde onde, which all the flour are mixed together but the kuih will be springy!
Glutinous Rice Flour, 350 gms
Corn Flour or Tapioca Flour, 100 gms
Salt, ½ teaspoon
Pandan (screwpine) Juice Concentrate, ½ cup
Oil, 1 teaspoon
Water, enough for the dough, to be added slowly
Coconut, grated, 1 coconut, add a litte salt
Gula Melaka (or palm sugar), 150gms
Brown Sugar, 50 gms
Mix both fillings together.
Mix tapioca flour, oil, sugar and salt in 250ml of water. Bring to a boil to make a gluey mixture. Stir this often so that clumps will not form. Pour this over the glutinous rice flour and stir the mixture quickly. Add pandan juice. Make sure the dough is well mix. If it is to sticky to work on; add some more glutinous rice flour. Make the dough into ball around 3cm in diameter and then put in the fillings. Roll the ball until it is round and smooth. Put the onde onde ball in boiling water for around 1 minute. When the ball floats up, remove it and coat with the grated coconut. The onde onde is ready.