Tuesday, August 7, 2012


or also known as Buah Melaka
the Ingredients:

pandan artificial flavouring (optional)
2 drops of apple green artificial colouring

1 palm sugar (gula Melaka), grated and rolled into a small ball

1 coconut (young), grated

5 pandan leaves, cleaned and blended with 1 glass of water into shreds

500gram of glutinous rice flour

salt, to taste

3 spoons of rice flour (optional)

how to Cook it:
  1. blend the pandan leaves with water into shreds. stream the concoction into a big bowl. 
  2. pour the glutinous rice flour into the bowl. mix with 3 spoons of rice flour, pandan flavouring (optional) and 2 drops of the green apple colouring. mold into a non sticky doh and set aside.
  3. boil the water in a pot.
  4. grate the coconut and mix with salt, to taste. set aside
  5. grate the palm sugar and roll into a small ball. set aside
  6. separate the doh into small balls, a bit bigger than the palm sugar balls. 
  7. insert the palm sugar balls into the doh balls. please ensure that the doh is a bit thick so the melting sugar balls won't spread into the boiling water.
  8. pop the doh balls containing palm sugar into the boiling water. 
  9. after a few minutes, the balls will float, signalling it's almost cooked. let it float for 3 minutes or so.
  10. take the floating balls out into the grated coconut. roll it around and it's done!

the flour used must be correct. my sister mistakenly use rice flour instead and it turns out that her onde-onde come out to be very hard. should the doh feel sticky and too soft, add more glutinous rice flour or add another spoon of rice flour to thicken it. as for the colouring, if you feel that the colour is not green enough, you can add the apple green colouring, oh so sparingly (with extreme caution!)

that's onde-onde for you :)

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