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! Onde-Onde

You can have Onde-Onde using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Onde-Onde
  1. You need of Bahan kulit.
  2. You need 250 gr of tepung ketan.
  3. You need 35 gr of tepung beras.
  4. Prepare 75 gr of gula pasir.
  5. You need 125 gr of kentang kukus, haluskan.
  6. It’s 1 sdt of garam.
  7. Prepare 200 ml of Air.
  8. Prepare Secukupnya of Wijen.
  9. Prepare of Bahan isi.
  10. You need 100 gr of kacang ijo rendam min 1 jam lalu rebus.
  11. You need 50 ml of santan kental.
  12. You need 50 ml of air.
  13. It’s 60 gr of gula pasir.
  14. Prepare 1 lembar of daun pandan.
  15. It’s 1/4 sdt of garam.
  16. You need 1/4 sdt of vanili.

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 instructions

  1. Campur bahan kering, lalu aduk hingga kalis.

  2. Bulatkan adonan masing2 30 gr dan sisihkan.

  3. Campur semua bahan isi lalu blender.

  4. Masak kacang ijo hingga menyatu.

  5. Dinginkan lalu bentuk bulat sama2 15 gr.

  6. Lalu tahap penyelesaian, pipihkan adonan kulit dan masukkan isi bulatkan lagi, basuh tangn dengan air agak bisa bulat mengkilat, lalu celupkan pada wijen.

  7. Lalu goreng Onde onde dengan api kecil hingga coklat keemasan, angkat dan siap di sajikan.

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. 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. It also adds a green tint to the dessert. I wasn't quite sure the origin of the cake but it is derived from this popular Malaysian Nyonya kuih (dessert); onde-onde.