Friday, February 27, 2015

# food # onde onde

Food review: kuih onde onde

Ah the sweet memories of biting into a guey and chewy onde onde balls and having the sweet palm sugar melt in your mouth!

So yesterday I Googled for the recipe and by luck I had pandan leaves pretty much rotting in the house so I decided to use the best leaves for my onde onde

1. First things first. Measure about 250 grams of glutinous rice flour. Keep that aside

2. Puree 10 to 12 pandan leaves with 200 grams of water and sieve it to collect the water, it will be green in color

3. Add the water to the rice flour to make a smooth dough. To check if your dough has been mixed with the right amount of water it should be able to hold a ball shape and if you flatten the ball the shape should hold too. Keep the dough aside for 15 minutes and prepare your coconut flakes/grated coconut

4. Now I don't have a steamer but if you do dump about 100 grams of coconut flakes (mixed and a pinch of salt) unto a plate and steam it for 10 minutes. If you dont own a steamer then I suggest you to sprinkle some water to it, mix it well and microwave it in 5 seconds bursts until it is tender. Don't go overboard or you will dry out that bitch

5. Meanwhile boil water in a deep pot. While waiting for it to boil you can get the balls ready. Make small bite size balls and squeeze them flat with your palms add fingers. Do it gently otherwise the dough will crumble. In the center of the ball add a small amount of palm sugar and fold in the dough, then shape them into balls again using your palms

6. Once the water has boiled gently add the balls to it and wait for it to float. Once it starts to float then you can take them out one by one with a fork and roll them into the coconut flake mixture (I used a fork too)

5. Arrange them in a plate and devour. I didn't have palm sugar here so I used jaggery. It tasted just as good

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