Ingredients with Measurements:
- 200 grams glutinous rice flour
- 1/4 teaspoon salt
- 150 ml pandan juice (made from blending 10 pandan leaves with 200 ml water and straining)
- 100 grams gula melaka (palm sugar), chopped into small pieces
- 50 grams grated coconut
- 1/4 teaspoon salt
Special equipment needed:
- Steamer
- Mixing bowl
- Spoon
- Pot
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, salt, and pandan juice. Mix until a dough forms.
2. Divide the dough into small balls, about 2 cm in diameter.
3. Flatten each ball and place a small piece of gula melaka in the center.
4. Fold the dough over the gula melaka and roll into a ball shape again.
5. Repeat until all the dough and gula melaka are used up.
6. Steam the onde-onde for 10-12 minutes or until they float to the surface.
7. In a pot, toast the grated coconut with salt until fragrant and slightly browned.
8. Roll the steamed onde-onde in the toasted coconut until coated.
9. Serve warm.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-12 minutes
Temperature:
- Steamer temperature: High heat
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories per serving: 70
- Fat: 2g
- Carbohydrates: 12g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Pandan juice can be substituted with pandan extract or green food coloring.
- Gula melaka can be substituted with brown sugar or regular granulated sugar.
- Grated coconut can be substituted with desiccated coconut or coconut flakes.
Variations:
- Add a teaspoon of sesame seeds to the grated coconut for extra flavor.
- Use different types of filling, such as red bean paste or peanut butter.
Tips and tricks:
- Make sure the gula melaka is chopped into small pieces to prevent it from leaking out of the onde-onde.
- Wet your hands with water when shaping the dough to prevent it from sticking.
- Serve the onde-onde immediately after coating with grated coconut to prevent the coconut from becoming soggy.
Storage instructions:
- Store any leftover onde-onde in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Steam the leftover onde-onde for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the onde-onde on a bed of pandan leaves for a beautiful presentation.
Garnishes:
- Garnish with a sprinkle of sesame seeds or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dough is too dry, add a little more pandan juice.
- If the dough is too wet, add a little more glutinous rice flour.
Food safety advice:
- Make sure the gula melaka is fully cooked before consuming.
Food history:
- Onde-onde is a traditional Indonesian dessert that is popular in Malaysia and Singapore as well. It is believed to have originated from the Chinese Tang Yuan.
Flavor profiles:
- Sweet, nutty, and fragrant.
Serving suggestions:
- Serve warm as a snack or dessert.
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Region: Malaysian