4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls). 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. Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca in Malaysia.

4 ingredient Ondeh Ondeh  (Coconut Palm Sugar Mochi Balls) 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. You can have 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) using 5 ingredients and 5 steps. Here is how you cook it.

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

  1. You need 1 cup of glutinous rice flour (sweet rice flours).
  2. It’s 1 bunch of pandan leaves (about 20).
  3. Prepare 1/4 cup of Gula Melaka (chopped).
  4. It’s 1 cup of Dessicated coconut.
  5. Prepare 200 ml of water.

These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up.

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

  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 is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. Therefore, I tried serving the glutinous rice balls in cold sweetened coconut milk which was a combination of coconut cream powder, condensed milk and. Coconut Poppers or Onde-onde is a small round balls made from glutinous rice flour with pandan (screwpine) leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup!

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