I made this well-known Nyonya dessert to be shared with my fellow Malaysians at the Malaysian Association of Michigan (MAM) members this morning. This was made last night and it was a lot better. I made the mistake of refrigerating it overnight but I nuked it in the microwave for 45 second and it was fine.Remember to let it sit in room temperature for a few minutes before consuming after nuking it or else you will burn your tongue with boiling gula melaka oozing out from them.
I found many recipes only but I chose this one because I did not have to boil, peel and mash sweet potatoes. I also found that the tapioca starch in this recipe also gave it the gumminess it require. Also, I have to call this Malaysian onde-onde because I found several versions from Indonesia that contains kacang hijau (mung bean) instead of gula melaka (palm sugar). Back when I was just a kid, I knew this as buah melaka.
This recipe was not difficult, but it was just time consuming kneading it to the right consistency. I also added 2 tbsp of water while kneading it because it was too dry, but I suppose it’s just the season and temperature right now. I also did not have pandan leaves (screwpine leaves) but I did have some pandan coloring and emultion. It was close enough, I’m not gonna complain. The next time I make this I will try to make them smaller, the dough thinner but not puncture the dough with the sharp edges of the chopped gula melaka 😛
Original recipe source: Lily’s Wai Sek Hong
- 270 g glutinous rice flour
- 55 g tapioca flour
- Pinch of salt
- 200 ml water
- 1 tbsp oil
- 1/2 tsp pandan paste
- A few drops green colouring (if desired)
- 1/2 grated coconut, mixed with a pinch of salt, or
- 150g of fine unsweetened coconut flakes (dessicated is fine too)
- 100g gula Melaka or palm sugar
- 1 tbsp soft brown sugar
- Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.
- Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.
- Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour. I had to add a bit of water to knead all the flour in successfully.
- Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.
- Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.
- Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut or coconut flakes.
- Repeat with the rest of the dough, or make them all ahead and then cook them all in a few batches. Some of the sugar may melt and seep through but it’s ok.