How to Cook Perfect onde-onde (nyonya desserts)

onde-onde (nyonya desserts). 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) Made out of a There are many varieties of [delicious kuih](/recipes/desserts) in Malaysia. One that remains my favourite is Onde-Onde. I have loved it since my childhood days. You can have onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of onde-onde (nyonya desserts)

  1. It's 250 grams of glutinous rice flour.
  2. You need 50 grams of tapioca starch flour.
  3. It's 3 tbsp of pandan juice.
  4. Prepare 1/2 tsp of salt.
  5. You need 2 tbsp of water.
  6. You need 4 oz of palm sugar( gula melaka).
  7. It's 4 cup of 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.

onde-onde (nyonya desserts) instructions

  1. Break up the palm sugar into small pieces.
  2. sieve glutinous flour and tapioca starch flour into a large bowl. Add pandan juice..
  3. 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..
  4. Bring a pot of water to boil, add the dough balls..
  5. when they float to the surface of the water ( approx 2-3mins), remove and place on a sieve.
  6. add salt to the fresh grated coconut. mix well..
  7. place and roll the ball into the coconut to give it a thorough coating..
  8. 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.