4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Delicious ondeh-ondeh perfect for you who're living abroad and struggling to find gula melaka and freshly grated coconut. In this video I will share with. HAI ALL, ONDEH-ONDEH is a traditional snack of Indonesia which is widely famous in Singapore and Malaysia. Glutinous rice flour mixed with pandan juice with.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Take 1 cup glutinous rice flour (sweet rice flours)
  2. Take 1 bunch pandan leaves (about 20)
  3. Make ready 1/4 cup Gula Melaka (chopped)
  4. Make ready 1 cup Dessicated coconut
  5. Make ready 200 ml water

Get all the tips to make this traditional dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. My kids love Onde Onde or Sweet Glutinous Rice Balls I made.

Instructions to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 :)

Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. My kids love Onde Onde or Sweet Glutinous Rice Balls I made. Palm sugar / Coconut sugar This is the "star" of onde onde. How to store and reheat ondeh ondeh. STORAGE: Ideally ondeh ondeh is best consumed on the same day.

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