Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, onde-onde (nyonya desserts). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
onde-onde (nyonya desserts) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. onde-onde (nyonya desserts) is something which I have loved my entire life. They are nice and they look wonderful.
Break up the palm sugar into small pieces. © Nyonya Cooking. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. Pulut Hitam (Black Glutinous Rice Sweet Soup) Bubur Cha Cha (Nyonya Coconut Milk Dessert) Kuih Tako.
To begin with this recipe, we must prepare a few ingredients. You can cook onde-onde (nyonya desserts) using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make onde-onde (nyonya desserts):
- Make ready 250 grams glutinous rice flour
- Take 50 grams tapioca starch flour
- Take 3 tbsp pandan juice
- Get 1/2 tsp salt
- Prepare 2 tbsp water
- Prepare 4 oz palm sugar( gula melaka)
- Prepare 4 cup fresh grated coconut
Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Today, it is a colloquial term that includes pastries, cookies, dumplings, and cakes of many kinds. But traditional Nyonya Kuih is still a mainstay enjoyed by all Malaysians. Great for dessert, breakfast and tea-time snacks.
Steps to make onde-onde (nyonya desserts):
- Break up the palm sugar into small pieces
- sieve glutinous flour and tapioca starch flour into a large bowl. Add pandan juice.
- mix well to combine and knead into a dough. form dough into small balls, about 1inch diameter. make a cavity in center of ball, place small piece of palm sugar and cover up neatly and give it a good roll to get a smooth ball.
- Bring a pot of water to boil, add the dough balls.
- when they float to the surface of the water ( approx 2-3mins), remove and place on a sieve
- add salt to the fresh grated coconut. mix well.
- place and roll the ball into the coconut to give it a thorough coating.
- serve when cool. do not keep in the fridge as they will get very hard to chew.
Available in morning and night markets, as well as street vendors and warung diners. This is a Nyonya Ondeh Ondeh dessert found in Singapore, Malaysia, and Indonesia. Some say it originates from Indonesia, and some say Malaysia. The recipes vary from region to region, but the Singapore version is my favorite. Onde-Onde is one of the traditional kuih in Malaysia.
So that’s going to wrap this up for this special food onde-onde (nyonya desserts) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
