Today, I would like to introduce another Malaysian blogger to you—Angie at Sea Salt with Food.
Based in Vancouver, BC, Sea Salt with Food is a fairly new site but it’s already packed full with many delicious and droolsome recipes.
Much like many Malaysians abroad, when we miss home, we cook Malaysian food furiously to ease our cravings.
Let’s welcome the talented Sea Salt with Food to Rasa Malaysia as she shares her onde-onde (ondeh-ondeh) recipe with us. Enjoy!
Onde-onde (Ondeh-ondeh)
Guest Writer: Sea Salt with Food
Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a guest writer on Rasa Malaysia!
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.
The cute little onde-onde–also spelled as ondeh-obdeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite.
They are sweet and delicious.(You can learn more about onde-onde/ondeh-ondeh here.)
I hope you will try this onde-onde (ondeh-ondeh) recipe. They taste great!
How Many Calories Per Serving?
This recipe is only 516 calories per serving.
Onde-onde (Ondeh-ondeh) Recipe
Onde-onde (Ondeh-ondeh) recipe - These cute little pastries are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut.
Ingredients
- 250 g Glutinous Rice Flour
- 200 ml Pandan Juice
- 150 g Gula Melaka, Palm Sugar, finely chopped
- 100 g Grated Coconut
- 1 pinch Sea Salt
Directions
- 1
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
- 2
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
- 3
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
- 4
Coat the rice balls with grated coconut and serve immediately.
Recipe Notes
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.
Note from Rasa Malaysia: Gula Melaka is available at AsianSupermarket365.com.
Note from Rasa Malaysia:
Gula Melaka is available at AsianSupermarket365.com.
Latest Recipes:
Michelle
Hi
I tried this without first cooking it as you suggested…..Why does my gula melaka melt so quickly as I roll the dough:(
Thanks
Michelle
Rasa Malaysia
Heat. Just chill in the fridge for 30 minutes before wrapping.
Nic
Hi, what’s the purpose of mixing some of the cooked dough back into the rest of the dough? Thanks!
Rasa Malaysia
This will make the dough slightly chewy.
Nic
I see, thank you! Any idea why that happens? Have you tried making it without mixing cooked dough in?
Rasa Malaysia
Yes, that’s what we always do traditionally. Without it the dough will be a little soft and not so nice, but it’s OK.
Annie
This recipe looks simple and does not require a lot of ingredients which I like! Will try to make it, May I know how to make pandan juice?
Salina
This recipe precise and works well。came out good.
Thanks a lot for sharing.
Carine
I made this for a Christmas party with the help of my husband and a friend provided Gula Melaka (coconut sugar) she brought from Malaysia. It was gone in a few seconds after it was put out. Thanks for sharing the recipe. ? Everyone loves it.
Angie Wheatley
Will this recipe work if I used 100g of sweet potato flour and 10g of glutinous rice flour? I love the taste and texture of sweet potato in the recipe.
Rasa Malaysia
I am not sure…you should just follow the recipe exactly.
Xinxuanc
Don’t have to steam the palm sugar?
Raudha
What is the preperation and cooking time?
Lisa
Hi!
I live in mid-West and cannot find Gula Melaka, even online. Can it be substituted by Gula Jawa (Indonesian)? I can buy this on Amazon easily.
Also, is there an online grocery that sells fresh or frozen pandan leaves?
Thank you
Rasa Malaysia
Yes.
Lisa
Thank you so much!
As an ex-Singaporean, I really enjoy visiting your website.
Thanks again