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.


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