This delicacy is something you got to try, as you will get some surprise. I love to eat these mini balls which i used to call it when young. I like it when the sugar just burst out the moment you bite in and with the combination of the coating. Awesome is the word. I missed it so much when i was here though it is easy to make. The 1st try in Aussie was like at my place when Priscilla brought it over as dessert and then during my 2nd National Day Celebration in Uni. Yani and Anirda made those to sell. Cant get enough of it man. Although is easy to make but I did not get to eat it till like early this year.
Ingredients:
- 250 gm Glutinous Rice Flour
- 200 ml Pandan(Screw pine) Juice or water with drops of pandan essence.
- 150 gm Gula Melaka (Palm Sugar), finely shaved
- 100 gm Grated Coconut
- A Pinch Of Salt
Methods:
- In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly andd knead well to form smooth dough.
- Cover the dough and set aside for about 15 minutes.
- Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
- Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and poke a hole into a ball.
- Fill it with palm sugar.
- Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water.
- When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
- Coat the rice balls with grated coconut and serve immediately.
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| Ondeh ondeh |
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| Full of filling |
I will say this is a easy stuff to make, as you can see all you need is like 5 ingredients. After making this for a few times now, I felt that to shave the sugar is better then chopping it up. There was once someone ate it and almost got chock as the sugar did not melt like how it was suppose. Then it is so easy to tell if it is cook or not, just got to make sure that the balls float up to the surface. Wait for a while more before taking it out just to ensure it to be well cook. Do remember not to make it too big, will be good if the whole ball can be put into mouth so that the sugar would not splash.
4 comments:
shall try to cook it, let u noe if m can "make it" ;p
yah u can try lah... there is another version one that got to use sweet potatoes... instead of just using just the flour. I will that too...see how it turn out.
wat u mean by using sweet potato?u mean the filling?
Using it in the dough
260g Sweet Potatoes
100g Tapioca flour
2 drops pandan essence
U just steamed the potatoes still soft soft then mashed it up and add with the flour n pandan
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