Friday, October 18, 2013

Kuih Buah Melaka

Let me take you on a journey into the world of Kuih Gula Melaka, a delightful Malaysian treat that holds a special spot in my heart. Originating from Melaka, it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant grated coconut. It's a heavenly mix of sweetness and texture that always leaves me craving for more.

 

Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar into tiny pieces for maximum sweetness in every bite.

Kuih Gula Melaka isn't just a sweet treat; it's a cherished part of our Malaysian heritage that brings joy to many. Whether we choose to make it ourselves or indulge in store-bought versions, it's a tradition we'll always hold dear. After all, there's something special about mastering the art of making it at home, even if we sometimes opt for convenience.

Ingredients:

1 1/2 cups glutinous rice flour

1 tablespoon all-purpose flour

6-7 pandan leaves, blended with 3/4 cup water for juice

A pinch of salt

100g palm sugar, chopped

1/2 cup fresh grated coconut

 

Method:

Mix the glutinous rice flour, all-purpose flour, pandan juice, and salt in a bowl until well combined.

Knead the mixture lightly to form a dough. If it's too dry, add a little water until it comes together.

Pinch off small pieces of dough and roll them into balls about 2cm in diameter.

Flatten each ball slightly and place a piece of chopped palm sugar in the center.

Roll the dough around the palm sugar until it's completely covered.

Bring a pot of water to a boil and carefully drop the balls in.

Cook until they float to the surface, then remove them with a slotted spoon and drain on a paper towel.

Roll the cooked balls in the grated coconut until they're evenly coated.


31 comments:

  1. Wow looks mouth watering and easy to make too :)

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  2. These look amazing Nava. Love the pandan color

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  3. I hv tasted it but never tried at home.. Looks so yummy and beautifully presented

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  4. I love to eat this. Don't like buy. Rather make it coz in the shop they used brown sugar instead of palm sugar. Too sweet

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  5. This is such a innovative recipe.. :)
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  6. I've never heard of this before Nava.. Lovely ondeh ondeh, will try these myself too.. Thanks for sharing dear :-)

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  7. Want to gobble all of them. So delicious they look.

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  8. These lovely green color balls look awesome dear... Pass one to me :)

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  9. love the natural color from the leaves, I am very against using any colors in food, that gives my food pictures not that great, but hey still its natural. have to try this for sure.

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  10. I am sure it is super sweet.

    Greetings,
    Filip

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  11. I love anything with coconut .This dish is fantabulous ,mouth watering what else i cant find words to appreciate.Thanks for sharing your knowledge with us all.

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  12. Nava, this is my favorite, i like to eat this very much, like the palm sugar melt in my mouth when i bite this.

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  13. I love onde onde. Biting into the sweet coconut and finding that juicy middle is fantastic! I was going to post this on my blog on day too :)

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  14. looking lovely and delicious

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  15. These look so delicious! Love the colour from the pandan leaves...I can imagine the taste! Beautiful shots as well!

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  16. Wow this looks so delicious and really new to me. Will surely try this cute little balls...

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  17. Very interesting, I've never worked with glutonous rice before. Love how it looks and the coconut flakes must be so good with it.
    Sound great. We have a similar dish too, but stuffed with lentils and brown sugar, love it.

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  18. OMG lovely presentation and yummy looking sweet.

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  19. The name of the dish itself is new to me.. Love the sweets prepared with coconut..It is more appealing..

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  20. Very Nice, Looking Yummy. . . . A G+ for ur Post and Have a Nice Day. . . :)

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  21. interesting recipe and looks delicious Nava...

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  22. oh I love this!!! Its very addictive! I can pop so many of it in one go!

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  23. love this cute lovely balls...very new recipe to me..will try it sometimes...

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  24. natural color by the pandan leaves makes it so very appealing.. A lovely recipe!

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  25. Lovely presentation,never heared about this,but looks so tempting,I should first figure out what is pandan leaves :)

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  26. I love this onde-onde, i actually had made it once and it preety damn hillarious process..
    my mistake is stuffed all the balls firs and let it sit for a while before drop it into the boiling water...
    the palm sugr split all over...hahaha
    but it still taste nice, i guess it's better be dropped the stuffed glutinous rice ball right after you stufing it

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  27. Palm sugar sweets are always wonderful. And this one sounds and looks amazing. I've not heard of this before but I'm instantly drawn to the lovely green colour.

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  28. Oh how i love the name :) This malaysian dessert look truly awesome Nava... :)

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