Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Some ingredients may be hard to find if you are not based in Asia. For those who are not able to find pandan leaves, suggest to add a little green food colouring and use light coconut milk instead. We also have wide variety of recipes to try. Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca in Malaysia.
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make 4 ingredient Ondeh Ondeh
(Coconut Palm Sugar Mochi Balls):
- Prepare 1 cup glutinous rice flour (sweet rice flours)
- Get 1 bunch pandan leaves (about 20)
- Make ready 1/4 cup Gula Melaka (chopped)
- Make ready 1 cup Dessicated coconut
- Take 200 ml water
Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut. Lower the balls in slowly, one at a time, and leave them in the rolling boil. Be sure to stir to stop the balls from sticking to the bottom of the pan. Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut.
Steps to make 4 ingredient Ondeh Ondeh
(Coconut Palm Sugar Mochi Balls):
- Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract.
- Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed.
- Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together.
- Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface.
- Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :)
Be sure to stir to stop the balls from sticking to the bottom of the pan. Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut. 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. These balls of Ondeh-Ondeh are so fun to eat.
So that is going to wrap this up with this exceptional food 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
