Monday, September 14, 2009

Authentic Nyonya Onde-Onde Recipe




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!

Ingredients
Skin
Glutinous Rice Flour, 350 gms
Corn Flour or Tapioca Flour, 100 gms
Sugar, 30gms
Salt, ½ teaspoon
Pandan (screwpine) Juice Concentrate, ½ cup
Oil, 1 teaspoon
Water, enough for the dough, to be added slowly

Coating
Coconut, grated, 1 coconut, add a litte salt

Fillings
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.

4 comments:

Anonymous said...

How many balls of onde onde do you get from this recipe?

because I'm thinking of making this for dessert for 50 people.
Thanks!

-Jane

Pete said...

Jane : I didn't really count it but after giving around 20 to my friends, I think I have around 40 left. The problem is my little daughter helped me to make the onde onde, and I ended up with different sizes. You should be able to get around 50 with this recipe. To be accurate in term of size, skin thickness and numbers, you can separate the dough into the numbers you want first before you put in the fillings. Happy trying!

Anonymous said...

Hey Pete, thanks for the info.
yup, called my grandma up the other day for her recipe.she cooks by feeling.
so it's glutinous flour and corn flour and then just add water until it feels right.
will give both a go.
thanks again

-Jane

Anonymous said...

Genial post and this mail helped me alot in my college assignement. Say thank you you for your information.

LinkWithin

Related Posts with Thumbnails