Comments on: Onde-onde (Ondeh-ondeh)

By: linghui

linghui — Sat, 06 Feb 2010 06:00:13 +0000

I’ve tried making a couple of times. Boiling part of the dough till it floats is the key to prevent it from bursting. Reason behind that is because the boiled dough is suppose to act like an elastic wall that expands when you boil it. Another thing you can do is to keep the cover open and boil it over medium small fire, to prevent high pressure, hence bursting it.

By: eTravelAsia » Blog Archive » Exploring Batam

eTravelAsia » Blog Archive » Exploring Batam — Mon, 28 Dec 2009 16:31:49 +0000

[...] some statues in the garden. I wandered off to the stalls where I observed the locals making some onde-onde. I tasted some and it was so fresh, with the palm sugar just oozing out! My mother was happy as she [...]

By: Joe

Joe — Thu, 24 Sep 2009 08:25:03 +0000

I can’t get the pandan leaves here but i bought the pandan paste. How much water do I need for kneading the dough with the pandan paste? Thanks! :)

By: Rasa Malaysia

Rasa Malaysia — Thu, 10 Sep 2009 03:45:35 +0000

I didn’t know about kelepon but agree we share the same root. I need to travel to Indonesia more to learn about Indonesian food. Thanks for your comment.

By: ambar

ambar — Wed, 09 Sep 2009 19:33:24 +0000

we, javanese people called onde-onde as kelepon based on the description in here. i thought we shared the same roots, but to be honest i am bit objected when someone called as malaysian desert. let’s say south east asian rather pointed the finger to specific country. historically most of our culinary heritage came from the same ingredients (gula jawa as gula melaka-they are same and compliment each other). beautiful photos & nice presentation.

By: ILuvJuice

ILuvJuice — Sun, 23 Aug 2009 11:47:32 +0000

Yum, yum, yum! I made these for my malaysian boyfriend and he loved them. They are so simple to make and so delicious.

By: michelle

michelle — Wed, 19 Aug 2009 23:34:30 +0000

anyone used brown sugar as a substitute? palm sugar is kind of hard to get here

By: rachel

rachel — Fri, 17 Jul 2009 21:06:21 +0000

hi, we can’t get freshly grated coconut here in London unless we buy the old coconut and grate it ourself. is there any alternative? how about using dessicated coconut steamed with some coconut milk? or can we use frozen grated coconut? thanks.

By: winnie ruan

winnie ruan — Mon, 13 Jul 2009 12:13:24 +0000

We love onde onde,but cannot get fresh coconut in china.beside what i use for granish.
thanks,

By: Rasa Malaysia

Rasa Malaysia — Wed, 08 Jul 2009 06:07:04 +0000

Love your blog name. I am going to start a new “Nyonya Food” food blog, looking forward to learn more about Nyonya food in Melaka. :)