Tuesday, January 30, 2007

Onde Onde



Onde onde is a malay kueh, commonly found sold in little stalls set up by makciks along the road. Traditional onde onde is filled with melted gula melaka (palm sugar) and it has its unique character from the freshly grated coconut coating and pandan flavouring. They are relatively simple to make; but, I think I need more practice with local desserts. They tend to require the 'estimation skills' in its making and cooking. I really marvel at those makciks who don't even use a proper measuring utensil to measure! They seemed to know how much to put in this and that with their trusty ladle and everything turns out perfectly!

Ok... the recipe is from an old local magazine; it is good. I didn't use any food colouring; they look like a bunch of growing white moss. There were a few casualties. They kept bursting/leak even before I cook them. Mum said they looked like dinosaur eggs and this was due to the cracks on them. She said I worked too slow and the dough had dried, making the gula melaka seep out.
If I were to make this again, I would add in green colouring, cover the dough with damp cloth to avoid drying and boil them over low heat... and be patient.

Onde Onde
8-10 pandan leaves (screw pine leaves), cut into 3cm lengths
300g glutinous rice flour, sifted
1/4 tsp salt
200-250ml boiling water
2-3 drops green colouring
150g gula melaka, coarsely chopped
1/2 grated coconut, mixed with a pinch of salt

Pound pandan leaves into a coarse pulp. Squeeze through a strainer to get 2 tbsps thick pandan juice. Set aside.
Mix glutinous rice flour and the 1/4 tsp salt in a large bowl.
Combine 200ml boiling water, pandan juice and green colouring. Pour into glutinous rice flour mixture, mix well, forming a smooth soft dough. If the dough is too dry, add the remaining 50ml water, 1/2 tsp at a time. If the dough is too wet, sprinkle glutinous rice flour over.
Divide the dough into small balls, flatten each and place 1/2 tsp chopped gula melaka in the center. Wrap, pinch the sides to seal and roll to form a ball again.
Bring a pot of water to boil. Drop onde onde into boiling water. The balls will float when cooked. Leave to boil for another 2 minutes.
Scoop up onde onde with perforated ladle, drain and roll in the grated coconut. Remove and serve.


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