Easy Malay Desserts

Onde Onde

These Malay kuehs are cooked in boiling water and these are pretty simple and easy dessert recipes for anyone who wants to make easy and quick Asian desserts for tea.

These dessert balls are usually sold packed in four in a small plastic wrap and is a favourite with all Malaysians for breakfast.


Ingredients

12			        	Pandan (Screwpine) Leaves
2 tbsp				Water
1 tsp			        	Green Colouring
400 g			        	Glutinous Rice Flour
2 tbsp				Tapioca Starch
1/4 tsp				Salt
1 cup			        	Water
120 g			        	Palm Sugar; finely chopped
250 g			        	Freshly Grated Coconut
1/4 tsp				Salt				

Pound pandan leaves and add 2 tablespoons of water. Squeeze out pandan juice. Add green colouring. Set aside first.

Using a wooden spoon, mix together glutinous rice flour with tapioca starch, salt and 1 cup of water. Knead until you get a soft dough. Add pandan mixture onto dough and knead until colour is well distributed.

Take a bit of dough and flatten it. Fill the centre with a teaspoon of palm sugar bits. Seal flat dough to wrap around sugar filling. Repeat until dough is all used up.

Meanwhile, bring water to a rapid boil in a pot. Drop green balls into rapidly boiling water. Onde-onde balls are ready when they float up. Scoop up with a big sieve and let water drain thoroughly. Roll balls in freshly grated coconut (mixed with salt). Serve immediately.

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