onde onde

Onde Onde is a well known 'kueh' (small cake in Malay language) made from glutinous rice flour. Normally it's eaten as a tea time snack. 
Simply pop it in your mouth and taste the sweet burst of  melted 'gula melaka'  (palm sugar) in your mouth.
This is one of our favorite  kueh.


To make the dumpling
250g glutinous rice flour
pinch of salt
1 cup of warm water -approx
green coloring - a drop
8 pandan leaves (screw pine) - blended with a 1/4 cup of water and strained.


Filling
roughly chopped palm sugar

Coating
1/2c  Freshly grated coconut mixed with a pinch of salt


To start with, get a 2l pot and fill with water and let it boil.

In a bowl add the hot water, salt, pandan juice and green coloring and mix well. Set aside.
In another big bowl, add the flour and pour the mixture a bit at a time and knead it until its pliable but taking care not  to over knead.
Pinch a golf size dough and roll it.
Flat it slightly and add some palm sugar in it.
Gently seal the gap and roll it firm and tight.
Drop the ball gently into the boiling pot and keep working on the next ball.

At this point you may notice that the first ball that you dropped, is now floating. Gently scoop it up and shake off any excess water.
Roll the balls on  a prepared coconut bed. Gently lift  and serve, 

Enjoy...Jue