Recipe: Yummy onde-onde (nyonya desserts)

onde-onde (nyonya desserts). Nyonya Kuih Recipe ONDE ONDE / Ondeh Ondeh Malaysia Onde-onde is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm. 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.

Fancy a HOT POT at Onde? Simmering meat, vegetables, and noodles in your choice of Premium Chicken Broth, Thai Sytle Chili Garlic, Tom Yam or Asam Pedas😋 soup. Onde Onde serves traditional Malaysian dishes in a modern, comfortable and clean setting. You can have onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you achieve it.

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. Prepare 3 tbsp of pandan juice.
4. It's 1/2 tsp of salt.
5. You need 2 tbsp of water.
6. It's 4 oz of palm sugar( gula melaka).
7. You need 4 cup of fresh grated coconut.

Maybe this was how nyonya asam laksa should taste like but my tastebud wasn't in agreement with that. Went there for lunch and order the set lunch. 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) step by step

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". I like our homemade ones more. Here's a quick video showing how I made these onde onde. Jump to Recipe It is my version of an Onde Onde cake. It is actually a Pandan Cake with Pandan Swiss Meringue Buttercream icing, coated with dried coconut flakes and My hubby said the cake perfectly mirrors the flavours of Onde Onde.