Comments on: Onde-onde (Ondeh-ondeh)

By: vidya rana

vidya rana — Thu, 17 Nov 2011 16:08:21 +0000

i like onde onde. i saw recipe in fox history then i m in love with onde onde. i m indian but its my frist exotic dish in my life.

By: Tailith

Tailith — Mon, 05 Sep 2011 02:48:21 +0000

I think it makes the dough easier to work with. Like making Yuen Xiao

By: Ondeh-ondeh | eatnownownow

Ondeh-ondeh | eatnownownow — Tue, 26 Jul 2011 05:21:53 +0000

[...] referring to two recipes from Rasa Malaysia and Lily’s Wai Sek Hong, I decided to adapt theirs and create my own recipe based on the [...]

By: Iteng

Iteng — Tue, 01 Feb 2011 20:02:04 +0000

May I know how to make Pandan Juice?

By: Hippopotamus Restaurant Grill « Like the old one, only better.

Hippopotamus Restaurant Grill « Like the old one, only better. — Wed, 24 Nov 2010 04:25:54 +0000

[...] cake that didn’t have a molten chocolate centre that oozes out when broken into is akin to onde onde with no liquid gula [...]

By: makanan kediri 2 « Dedykurniahermawan's Blog

makanan kediri 2 « Dedykurniahermawan's Blog — Wed, 13 Oct 2010 16:05:53 +0000

[...] 1st, 2009 | Malaysian Recipes | 40 Comments Onde-onde (Ondeh-ondeh) pictures (1 of 4) Next [...]

By: Foodmania

Foodmania — Sat, 09 Oct 2010 00:11:01 +0000

Hi,
I just want to make five onde onde. The problem is that I cannot figure how to narrow it down. It doesn’t say here that how many balls you can make from this recipe, though :)

How long does this process of making onde onde take?

Thankyou!

By: When I Walked Into Pilates Class Yesterday… « Across the Oceans

When I Walked Into Pilates Class Yesterday… « Across the Oceans — Thu, 23 Sep 2010 10:06:48 +0000

[...] – keep dreaming about Malaysian food and places. Perhaps it’s time to attempt to make onde-onde? Leave a [...]

By: Rushdi

Rushdi — Wed, 19 May 2010 02:42:30 +0000

Thanks, I will try it. Anyway, your site looks great. Thank you for the generous tips and recipes!

By: margeena

margeena — Sat, 24 Apr 2010 16:12:00 +0000

Hi,

I love your blog and onde2 especially. I’m wondering though what is the significance of putting that 40g of dough into the boiling water and then mixing it back again with the rest of the dough?? I’m gonna try and make these. Thanks! ~~