Taking a bite into the chewy, pandan-scented glutinous rice balls coated with palm sugar (Gula Melaka), bursting in your mouth, is a true Malaysian treat.
Back then, white glutinous rice (pulut putih) was soaked overnight, rinsed, and pounded into flour. These days, making ondeh-ondeh is easier with store-bought glutinous flour, making the process convenient and time-saving.
However, the coating of fresh grated coconut will not last long and may begin to smell, so it’s best to eat within a few hours. Alternatively, you can make the glutinous balls, store them in the fridge, and only roll them in grated coconut when you’re ready to serve.
Take a bite, and it’s sheer pleasure. A must-try Malaysian sweet dessert that captures the local Malay tastes (KUIH SAGU KUKUS/STEAMED SAGO CAKE).
Ingredients for Kuih Buah Melaka/Ondeh-Ondeh
1 1/2 cups
glutinous rice flour
1 tablespoon
all-purpose flour
7 pandan
leaves - blend with some water to extract pandan juice
A pinch of salt
100g (1/2 cup) palm sugar
(Gula Melaka) - finely chopped
1/2 cup grated coconut
Combine
glutinous rice flour, all-purpose flour, pandan juice and salt.
Knead to a soft dough.
Pinch off small pieces and roll into balls.
Flatten each
ball slightly and place a piece of chopped palm sugar in the center.
Seal and roll
again to form a smooth ball.
Bring a pot of
water to boil.
Gently drop in
the balls.
Once they float
to the surface, remove with a slotted spoon.
