Onde - Onde. Simply boil refrigerated or frozen onde-onde before coating them with shredded coconut. If you love cookies and onde-onde, don't wait anymore. Give these pandan cookies a try!
You can have Onde - Onde using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Onde - Onde
- Prepare 250 gr of tepung ketan.
- You need 25 gr of tepung beras.
- You need 100 gr of kentang rebus.
- You need 50 gr of gula pasir.
- You need 1/4 sdt of garam.
- You need 1 bungkus of vanilli bubuk.
- You need 200 ml of air.
- It’s of Bahan Tambahan.
- It’s secukupnya of Wijen.
- Prepare of Minyak goreng.
- You need Sedikit of air.
Imagine a jelly-filled donut but soft -the dough is made of glutinous rice flour infused with pandan, or screwpine leaf, juice, then filled with palm sugar and rolled in with grated coconut. A traditional pastry that is popular in Malaysia and. Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia. This great favourite is also known as Kuih Buah Melaka.
Onde - Onde step by step
Masukkan semua bahan dalam wadah, campur sampai adonan rata dan bisa dipulung. Untuk resep isian bisa dilihat di postingan sebelum2nya (lihat resep).
Timbang isian @10 gr dan kulit @20gr. Pipihkan adonan lalu beri isian dan bulat2kan. Lakukan sampai adonan habis.
Masukkan onde2 kedalam wajan yang sudah diisi minyak, nyalakan api kecil. Biarkan sampai onde2 mengapung, kemudian putar2 onde2 sampai matang.
Onde2 siap disajikan.
This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling. I wasn't quite sure the origin of the cake but it is derived from this popular Malaysian Nyonya kuih (dessert); onde-onde. It's a sweet pandan rice ball filled with bursting melted gula melaka (palm sugar) and rolled in freshly grated coconut. These Indonesian dessert dumplings traditionally call for fresh coconut, which adheres to the brown-sugar-filled dumplings more readily than packaged coconut. Pandan, popular in Southeast Asian cooking, has a floral aroma and a slightly nutty flavor.
