29.09.2014 - Nongsa, Batam. Have so much fresh grated coconut left from Kosui making....so making onde onde i think is the best kueh to use up much of grated coconut.
It was my 2nd time making Onde-Onde/Klepon. This time i try Nyonya Cooking Recipe Onde-Onde / Buah Melaka. The reason i choose this recipe because of the amount / quantity is not too much. Its about 13 pieces of onde-onde only for this recipe. So just enough and not too much for 2 ( actually alot for 2 person...hahaha..., well what to do, i think this recipe is the best for the less )
The onde onde taste great like from the market, chewy texture and simply easy to prepare. Here's her recipe.
ONDEH ONDEH by Nyonya Cooking
( I make a total of 13pcs. )
Ingredients
60g glutinous flour
30g tapioca flour
25g sugar
60ml pandan leaf extract ( my pandan juice is not so green, so i added pandan paste )
50g desiccated coconut
1/2 tea spoon of salt
added 1/8tsp pandan paste
1 tablespoon of water
Filling: gula melaka or palm sugar
Steps to prepare
Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes.
Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
Divide the dough into 14 little balls.
In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out.
Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.
Coat the Onde-onde with the steamed desiccated coconut.
Leave it to cool and enjoy!
It was my 2nd time making Onde-Onde/Klepon. This time i try Nyonya Cooking Recipe Onde-Onde / Buah Melaka. The reason i choose this recipe because of the amount / quantity is not too much. Its about 13 pieces of onde-onde only for this recipe. So just enough and not too much for 2 ( actually alot for 2 person...hahaha..., well what to do, i think this recipe is the best for the less )
The onde onde taste great like from the market, chewy texture and simply easy to prepare. Here's her recipe.
ONDEH ONDEH by Nyonya Cooking
( I make a total of 13pcs. )
Ingredients
60g glutinous flour
30g tapioca flour
25g sugar
60ml pandan leaf extract ( my pandan juice is not so green, so i added pandan paste )
50g desiccated coconut
1/2 tea spoon of salt
added 1/8tsp pandan paste
1 tablespoon of water
Filling: gula melaka or palm sugar
Steps to prepare
Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes.
Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
Divide the dough into 14 little balls.
In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out.
Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.
Coat the Onde-onde with the steamed desiccated coconut.
Leave it to cool and enjoy!
This is the dough after all mix up. Its very easy to handle, but not too hot in your kitchen.
The dough can go very soft and sticky.
After the filling, place each balls on the plate separately far from each other or else they will stick together
oppss..still got small chunk of gula melaka not melted.. :) hehehe....
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