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.
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.
Wow looks mouth watering and easy to make too :)
ReplyDeleteThese look amazing Nava. Love the pandan color
ReplyDeleteI hv tasted it but never tried at home.. Looks so yummy and beautifully presented
ReplyDeleteI 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
ReplyDeleteLooks delicious and yummy.
ReplyDeleteThis is such a innovative recipe.. :)
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Wow looks delicious Nava :)
ReplyDeleteI've never heard of this before Nava.. Lovely ondeh ondeh, will try these myself too.. Thanks for sharing dear :-)
ReplyDeleteWant to gobble all of them. So delicious they look.
ReplyDeleteThese lovely green color balls look awesome dear... Pass one to me :)
ReplyDeletelove 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.
ReplyDeleteI am sure it is super sweet.
ReplyDeleteGreetings,
Filip
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.
ReplyDeleteOne of my favourite.
ReplyDeleteNava, this is my favorite, i like to eat this very much, like the palm sugar melt in my mouth when i bite this.
ReplyDeleteI 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 :)
ReplyDeletelooking lovely and delicious
ReplyDeleteThese look so delicious! Love the colour from the pandan leaves...I can imagine the taste! Beautiful shots as well!
ReplyDeleteWow this looks so delicious and really new to me. Will surely try this cute little balls...
ReplyDeleteVery interesting, I've never worked with glutonous rice before. Love how it looks and the coconut flakes must be so good with it.
ReplyDeleteSound great. We have a similar dish too, but stuffed with lentils and brown sugar, love it.
OMG lovely presentation and yummy looking sweet.
ReplyDeleteThe name of the dish itself is new to me.. Love the sweets prepared with coconut..It is more appealing..
ReplyDeleteVery Nice, Looking Yummy. . . . A G+ for ur Post and Have a Nice Day. . . :)
ReplyDeleteinteresting recipe and looks delicious Nava...
ReplyDeleteoh I love this!!! Its very addictive! I can pop so many of it in one go!
ReplyDeletelove this cute lovely balls...very new recipe to me..will try it sometimes...
ReplyDeletenatural color by the pandan leaves makes it so very appealing.. A lovely recipe!
ReplyDeleteLovely presentation,never heared about this,but looks so tempting,I should first figure out what is pandan leaves :)
ReplyDeleteI love this onde-onde, i actually had made it once and it preety damn hillarious process..
ReplyDeletemy 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
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.
ReplyDeleteOh how i love the name :) This malaysian dessert look truly awesome Nava... :)
ReplyDelete