Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, onde-onde (nyonya desserts). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Sometimes, the dough may crack during the cooking process.
onde-onde (nyonya desserts) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. onde-onde (nyonya desserts) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make onde-onde (nyonya desserts):
- Prepare 250 grams glutinous rice flour
- Make ready 50 grams tapioca starch flour
- Prepare 3 tbsp pandan juice
- Prepare 1/2 tsp salt
- Prepare 2 tbsp water
- Prepare 4 oz palm sugar( gula melaka)
- Prepare 4 cup fresh grated coconut
Onde-onde or onde onde may refer to: Klepon, a boiled rice cake stuffed with palm sugar. Jin deui, a pastry made from rice flour covered in sesame seeds. Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour.
Steps to make onde-onde (nyonya desserts):
- Break up the palm sugar into small pieces
- sieve glutinous flour and tapioca starch flour into a large bowl. Add pandan juice.
- mix well to combine and knead into a dough. form dough into small balls, about 1inch diameter. make a cavity in center of ball, place small piece of palm sugar and cover up neatly and give it a good roll to get a smooth ball.
- Bring a pot of water to boil, add the dough balls.
- when they float to the surface of the water ( approx 2-3mins), remove and place on a sieve
- add salt to the fresh grated coconut. mix well.
- place and roll the ball into the coconut to give it a thorough coating.
- serve when cool. do not keep in the fridge as they will get very hard to chew.
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka". It is said to have originated from Java, although it is also popularly made in Malaysia by both the Malays as well as the Chinese, who often thought of it as one of the Nyonya kuihs. Ironically, onde-onde is known in Java. Onde Onde is one of the restaurants which is located at Waterfront Desa Park City. Ondeh-ondeh is a traditional nyonya kuih in Malaysia.
So that is going to wrap this up for this special food onde-onde (nyonya desserts) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
