Bingka Pisang), or sweet treat, or sugar crush and rush kuih-muih or Malaysian delicacy, the best among the rest. Absolutely! Without a doubt compared to the rest of the desserts from other parts of the world and we must really, seriously and sincerely look up at our Malaysian kuih-muih because they can be made from our affordable and forever available Malaysian ingredients instead of paying more for imported ingredients. Remember, can you still recall the few Malaysians desserts I have already shared with all of you (Bubur Cha Cha, Honeydrew Sago, Bubur Kacang Hijau & Malaysian Panna Cotta)? And today, its another of our famed kuih-muih. Kuih Buah Melaka, aka ondeh ondeh, or onde onde or as the Indonesians call it, Klepon. Ingredients for Kuih Buah Melaka? Glutinous rice flour, Gula Melaka, fresh grated coconut, a tiny bit of all purpose flour and of course, our Malaysian kuih muih can't be completed without pandan leaves/screwpine leaves (Sago Gula Melaka & Pandan Coconut Milk Jelly). Kuih Buah Melaka? The pop and burst of Gula Melaka/palm sugar once you bite into these sticky and coated with fresh coconut balls.
1 1/2 cups glutinous flour
1 tbsp all purpose flour
6-7 pandan leaves - blend with 3/4 cup of water to extract juice
A pinch of salt
100g palm sugar - chop into small pieces
1/2 cup fresh grated coconut
Combine flour, both types pandan juice and salt.
Knead lightly to a dough
Pinch a small piece of the dough and roll into a ball.
Flatten the center and press in a piece of palm sugar inside.
Roll again and make sure the dough totally covers palm sugar.
(Don't over stuff with palm sugar or it will burst when cooking)
Drop balls into a pot of boiling water.
When the balls starts float to the surface, remove and drain off excess water, prior to rolling over coconut.