Suz has been taking a few traditional kuihs for my little shop (yet to be opened). Onde Onde is one of the kuih which will be available from the shop. These pictures are only a test run and there will be a lot of food testing in my kitchen for the next few weeks.
I always remember eating these when I was little and Mom always warned me not to eat with an open mouth. The gula melaka or palm sugar would squirt out. Don’t you get reminded of it?! The fragrance from both the pandan leaves extract and gula melaka make the best combination to its recipe. Hope you’ll try it.
Here is a traditional Nyonya kuih, Onde Onde recipe after the cut.
Onde Onde recipe
A: 1 piece of gula melaka (200gm). Crush gula melaka and make 20 tiny balls (2 grams each). Set aside.
B: 150g grated coconut with a pinch of salt
C: 200g glutinous rice flour
160mls of cold water
1 Tbsp of pandan juice
20g of sugar
Combine (C) ingredients, knead until it becomes smooth and firm dough. Divide dough into 10g each. Wrap each dough with the gula melaka (A) and roll into a ball. Cook the balls in boiling water for a few minutes and when the balls start to float to the surface. Strain and pour into a bowl of cold water. When cool, mix them into the grated coconut (B) and serve.