Onde-Onde (Buah Melaka)

Name: Onde-Onde (Buah Melaka)
Total time: 45 min
Yield: 6
Cuisine: Malaysian (Malay kuih)
Ingredients: 250 g Glutinous rice flour; 8 Pandan leaves; 180 ml Warm water; 120 g Gula melaka (palm sugar), chopped small; 150 g Grated coconut, fresh or frozen; 0.25 tsp Salt

Pandan-green glutinous rice balls hiding a nugget of palm sugar that liquefies as they boil, rolled in fresh coconut so each one bursts hot and sweet in the mouth.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Malay home kitchens · 🏺 Traditional · Malay household cooking, Peninsular Malaysia

Malay kuih · traditional sweet — An ownerless traditional sweet. The cited article is filed under its Indonesian name, klepon, and explicitly records that in Malaysia and Singapore the same confection is called onde-onde or buah melaka. It confirms the glutinous rice flour dough, the palm sugar (gula melaka) filling, the pandan or suji colouring, boiling until the centre melts, and the grated coconut coating. Quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Your Royal Foodness Herbalife Malaysia a pinch of salt by sara

⏱ 45 မိနစ်🍽 6 ယောက်စာ🔥 190 kcal🇲🇾 Malaysia

ဟာလာအသားငါးလုံးဝမပါသက်သတ်လွတ်နို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Blend the pandan leaves with the warm water and strain. You want a strong green liquid — press the pulp hard to get every drop of colour.
Steam the grated coconut with the salt for 5 minutes, then spread it on a plate to cool. This keeps it from souring within the hour.
Work the pandan water into the glutinous rice flour a little at a time until you have a smooth dough with the feel of soft modelling clay. It should not stick to your hands.
💡 Add the liquid gradually. Overshoot and you cannot correct it — extra flour changes the ratio and the balls go tough.
Pinch off walnut-sized pieces, flatten each one, place a few chips of palm sugar in the middle, and seal it into a smooth ball with no cracks at all.
💡 Any crack, however small, becomes an escape route once the sugar melts. Roll each ball an extra few seconds between your palms.
Boil a wide pot of water and drop the balls in. They sink, then float. Give them 2 more minutes after they surface, then lift them out with a slotted spoon.
💡 Floating means the dough is cooked, not that the sugar has melted. The extra two minutes is what turns the filling liquid.
Roll each ball straight from the water through the steamed coconut and serve warm, on the day they are made.

💡 အကြံပြုချက်များ

Eat them in one bite. The molten sugar is the entire experience and it escapes the moment you bite one in half.
They go hard within a day and do not refrigerate well. This is a make-and-eat kuih, not a keeper.
Naming trap worth knowing: in Malaysia and Singapore this is onde-onde or buah melaka, but in Indonesia 'onde-onde' means a completely different sesame-coated fried ball. The Indonesian name for this one is klepon.