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Ondeh ondeh: my first attempt at Malaysian kueh


By thecattylife... for all things cattylicious... (Visit website)

(4.00/5 - 1 vote)



My mama’s gonna be so proud of me! I finally made my very first Malaysian kueh, all by my very self. And they turned out super cute and rather tasty! What more could I want? These babies here are ondeh ondeh, pandan flavoured glutinous rice balls with melted gula melaka (Malacca palm sugar) on the inside.


All it takes is a bit of mixing, bit of rolling and bit of boiling. Hey presto!


But it wasn’t all joy. The most frustrating thing about having made these on Monday night is that firstly, I didn’t expect this recipe to make that many and well, I ended up with a fracking colony of ondeh ondeh – over 30 of them! Secondly, I’m on an “eating plan” from Tuesday to Thursday this week (but more about that later) and I’m only eating what’s On The Plan. Suffice to say, a colony of ondeh ondeh ain’t on the plan.


So I ate as many as I humanly could on Monday evening and yesterday morning I sent Panu off to work with a take-out container full of these little green balls.



It’s a super short week here in London. We had Easter long weekend where I spent the better part of four days lazing in the sunshine and we even had a BBQ! This weekend, thanks Will & Kate for getting married, we have another four day weekend. Panu and I are off to Venice so if you have any recommendations for what to eat (nothing fancy, just casual good Italian grub) let me know!


And yes, it does feel totally weird to make something green that isn’t matcha flavoured. But you know, we can always make a matcha version of ondeh ondeh… matcha flavoured glutinous rice balls with red bean filling, anyone?






Ondeh ondeh


Filling:

80 grams gula melaka (malacca palm sugar), chopped and mixed with

2 tablespoon castor sugar 


Skin:

240 grams glutinous rice flour

120mL hot water

4 tablespoon thick pandan juice (can be made with coconut milk and 1 teaspoon pandan essence)

2 tablespoon castor sugar

about 4 tablespoons coconut milk (to mix)

1 tablespoon oil

few drops green colouring


To coat:

dessicated coconut




Pour the hot water onto the glutinous rice flour and mix.
Add in the other ingredients for skin and keep mixing until it forms a soft dough.
Form small balls with the dough, put a little filling inside and seal up. When making the balls, don’t make the skin too thin and don’t fill with too much gula melaka as they may burst when boiling. Make sure the balls are sealed properly too.
Bring half a pot of water to boil. Add about 10 balls at a time – once they float up, dish and drain.
Coat with grated coconut. If some of them look like they are about to burst or starting to leak, these are still salvageable! Just coat with the coconut and this should stop the leaking :)
Best served immediately. The glutinous rice will start becoming harder over time.




Makes about 30.






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