Onde-Onde

Now I want to share about Malay traditional ‘kuih’ which is ‘onde-onde’ or some people called as ‘buah melaka’. This traditional onde-onde is green in colour with gula melaka filling. I really like onde-onde because it is yummy and easy to make. During ramadhan, I always help my mother make onde-onde and it has been compulsory ‘kuih’ for our family. The key points of good onde-onde are the nice fragrant of the pandan leaves and the thickness aroma of gula melaka. For me, more gula melaka yummier...but must be careful, the gula melaka fluid will dribble from the mouth when we nipped the glutinous ball. Usually, onde-onde is sold during the month of ramadhan but you also can get it at pasar malam at your house. Besides, you can always make it on your own. It is as easy as ABC.

Ingredients:

Some “pandan” juice (can be extracted from pounded “pandan” leaves)

100 gram of glutinous rice flour

A pinch of salt

Some pieces of “gula Melaka”

Some grated coconut

Method:

1. Sieve the rice flour

2. Add in the fresh “pandan” juice to give both the flavor and the green coloring

3. Add a pinch of salt and mix well into smooth dough

4. Pinch some of the dough and flatten in the palm

5. Put a piece of “gula Melaka” in the center and shape the dough into a ball

6. Continue doing step 5 with the rest of the dough

7. Boil some water in a pot

8. Drop a few dough balls into the boiling water

9. They will be float to the surface once cooked. Use a strainer to lift the cooked balls

10. Place the cooked balls onto a plate of grated coconut mixed with a little salt

11. Roll the green “onde-onde” balls in the coconut and are best served while still hot