Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, onde-onde (nyonya desserts). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
onde-onde (nyonya desserts) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. onde-onde (nyonya desserts) is something that I have loved my entire life. They’re nice and they look fantastic.
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. Sometimes, the dough may crack during the cooking process.
To get started with this recipe, we have to prepare a few components. You can have onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make onde-onde (nyonya desserts):
- Take 250 grams glutinous rice flour
- Take 50 grams tapioca starch flour
- Get 3 tbsp pandan juice
- Get 1/2 tsp salt
- Prepare 2 tbsp water
- Prepare 4 oz palm sugar( gula melaka)
- Take 4 cup fresh grated coconut
Onde-Onde are pandan-flavoured glutinous rice balls stuffed with palm sugar. It is said to have originated from Java, although it is also popularly made in Malaysia by both the Malays as well as the Chinese, who often thought of it as one of the Nyonya kuihs. Ironically, onde-onde is known in Java. Jump to Recipe It is my version of an Onde Onde cake.
Instructions to make onde-onde (nyonya desserts):
- Break up the palm sugar into small pieces
- sieve glutinous flour and tapioca starch flour into a large bowl. Add pandan juice.
- 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.
- Bring a pot of water to boil, add the dough balls.
- when they float to the surface of the water ( approx 2-3mins), remove and place on a sieve
- add salt to the fresh grated coconut. mix well.
- place and roll the ball into the coconut to give it a thorough coating.
- serve when cool. do not keep in the fridge as they will get very hard to chew.
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. I have another Pandan Cake with Gula Melaka Buttercream recipe which is. I like our homemade ones more. Here's a quick video showing how I made these onde onde. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up.
So that’s going to wrap it up for this exceptional food onde-onde (nyonya desserts) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
