Onde Onde

This one of my flavour nonya dessert, Onde Onde (Glutinous Rice Balls). I prefer the fillings, filled with gula melaka syrup. Pop one onde onde into your month and bite, the syrup will blast in your month. That how I like it with the sweet gula melaka. But some onde onde fillings, filled with the shredded coconut which I don't find it taste that shiok.

There is a store in Chinatown, located at maxwell market selling onde onde and tapioca cake (木薯糕). I really fall in love with their tapioca cake, is the BEST tapioca cake I have even ate. Even my parent also like it very much, especially my dad. As for the onde onde is also one of the fabulous selling, it has the standard which I mention the kind of explosion when u serve the onde onde into your mouth. I was quite disappointed with my onde onde, the skin was rather thick and it doesn't have the kind of explosion. I should have make the dough skin slightly more thinner but I was worry that it might break and all the filling will flow out. My mum told me one of her friend child like it and the child have one and continue the serving for 3 in total. I was quite surprise that the child like it so much. ^^

The portion yield more than 20 pieces and of course I could not finish all by alone plus there are nobody at home that day when I make this onde onde. So I gave some to my friends and my mum friends too. Luckily I manage to share out all the onde onde because it cannot left overnight due to the coconut. I did not manage to used up all the shredded coconut so I kept the remaining in the fridge. The following day my mum took out the shredded coconut from the fridge and she told me the coconut is spoil, the smell turn sour. Indeed fresh shredded coconut cannot be left overnight.

Ingredient:

• 90gm glutinous rice flour
• 35gm tapioca flour
• 200ml pandan juice
• 50gm shredded white coconut (I didn't measure the weight, I pour 3/4 of shredded coconut from the packet)
• Pinch of salt
• 125gm palm sugar (I didn't measure the weight too for this)
• A few drop of pandan paste food colouring (Optional)

Method:

1. Pour a few drop of pandan paste into the pandan juice and stir to combine.  
2. Pour the salt into the shredded coconut and steam for 5 minutes.
3. In a large mixing bowl, place in glutinous rice flour and tapioca flour (sift both together), add pandan juice little by little and knead well till form smooth pliable dough.
4. Pinch a small amount of dough and roll it in your palm to form a smooth ball. Make a small well in the centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into balls again.
5. In a pot of boiling water, drop the balls in the simmering pot and when it floats, remove them with a slotted spoon and allow excess water to drip off.
6. Drop the balls gently on the shredded coconut and coat it evenly, than transfer to a plate to serve.