Onde-onde (Ondeh-ondeh)

pastries are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar.

pastries are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar.

Today, I would like to introduce another Malaysian blogger to you—Angie at Sea Salt with Food.

Based in Vancouver, BC, Sea Salt with Food is a fairly new site but it’s already packed full with many delicious and droolsome recipes.

Much like many Malaysians abroad, when we miss home, we cook Malaysian food furiously to ease our cravings.

Let’s welcome the talented Sea Salt with Food to Rasa Malaysia as she shares her onde-onde (ondeh-ondeh) recipe with us. Enjoy!

Onde-onde rolled in with some fresh grated coconut

Onde-onde rolled in with some fresh grated coconut

Onde-onde (Ondeh-ondeh)
Guest Writer: Sea Salt with Food

Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a guest writer on Rasa Malaysia!

Ondeh-ondeh with pandan juice.

Ondeh-ondeh with pandan juice.

Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour.

The cute little onde-onde–also spelled as ondeh-obdeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite.

Ondeh-ondeh, ready to serve.

Ondeh-ondeh, ready to serve.

They are sweet and delicious.(You can learn more about onde-onde/ondeh-ondeh here.)

I hope you will try this onde-onde (ondeh-ondeh) recipe. They taste great!

How Many Calories Per Serving?

This recipe is only 516 calories per serving.

Yield: 4 people

Onde-onde

These cute little pastries are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

  • 250g (8 oz.) glutinous rice flour
  • 200 ml Pandan juice
  • 100g (3.5 oz.) grated coconut
  • 1 pinch sea salt
  • 150g (5 oz.) gula Melaka or palm sugar, finely chopped

Instructions

1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.

2. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.Onde-onde

Onde-onde

3.Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

4.Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.

5.Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.Onde-onde

Onde-onde

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 273Total Fat 7gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 124mgCarbohydrates 50gFiber 3gSugar 15gProtein 3g

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If you tried this recipe please let us all know how it was.