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Tuesday, June 25, 2013

Kuih Onde Onde













Ingredients


  • 8-10 pandan leaves (screwpine, cut into 2cm lengths or substitute with a few drops of green coulouring)
  • 200 g glutinous-rice flour (sifted)
  • 1 pinch salt
  • 1/2 cup hot water
  • 1/4 grated coconut, mixed with
  • 1 pinch salt (place in a bowl)
  • Filling
  • 60 g palm sugar (cut into small cube, 3mm)
  • 1 tablespoon soft brown sugar





 
  • 1Pound pandan leaves, add a little water and pound.
  • 2Strain using a sieve to obtain thick green colour juice and put aside.
  • 3Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
  • 4Pour in hot water and pandan juice, stir well to form a smooth dough.
  • 5If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
  • 6Divide dough into 20 small pieces and form lime-size balls.
  • 7Flatten each piece on your palm.
  • 8Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
  • 9You have to wrap up carefully so the filling won't leak when bring to boil.
  • 10Drop the onde-onde into boiling water.
  • 11When the balls are cooked they will float.
  • 12Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
  • 13Pick it up, put on plate and serve.

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