Onde Onde (Ondeh Ondeh)
Onde-onde or ondeh-ondeh is one of the traditional "kuih" in Malaysia; they are one of my favorites. They are made with pandan leaf (screwpine leaf) infused dough and filled with "Gula Melaka" (palm sugar). Coat them with shredded fresh coconut.
Place Gula Melaka (the size of the measuring cup hole) into Thermomix® mixing bowl and grind 2 sec | turbo 2 times, and set aside.
Cut 10 pandan leaves into 10cm long. With an empty mixing bowl turn to speed 10 (without measuring cup), put the pandan leaf through the hole until all the leaves used up.
Scrape the pandan fibres down, add 155g water and mix again 10s | speed 10. Squeeze the pandan juice out using a nut bag or sieve and set it aside.
Rinse the Thermomix mixing bowl, and add glutinous rice flour, pandan juice and sugar and knead with dough mode | 2 min.
Transfer the dough to a pastry mat and shape into 10 - 15g ball. Meanwhile, rinse and wash the mixing bowl. Place blade cover into position, place 1800g water, boil kettle mode | 100°C.
Flatten each dough ball, hold the dough with the curved palm to make it a bowl shape, fill the dough with the reserved palm sugar in the centre, pinch and seal the edges then gently roll it into a ball shape. Cover the dough with cling film.
When the water boil, gently put in the balls and boil for 10min | 100°C | speed 3 or until the balls float. Remove the ondeh ondeh from water and drain it for a while then coat with shredded coconut. Ready to serve!
Ingredients
Directions
Place Gula Melaka (the size of the measuring cup hole) into Thermomix® mixing bowl and grind 2 sec | turbo 2 times, and set aside.
Cut 10 pandan leaves into 10cm long. With an empty mixing bowl turn to speed 10 (without measuring cup), put the pandan leaf through the hole until all the leaves used up.
Scrape the pandan fibres down, add 155g water and mix again 10s | speed 10. Squeeze the pandan juice out using a nut bag or sieve and set it aside.
Rinse the Thermomix mixing bowl, and add glutinous rice flour, pandan juice and sugar and knead with dough mode | 2 min.
Transfer the dough to a pastry mat and shape into 10 - 15g ball. Meanwhile, rinse and wash the mixing bowl. Place blade cover into position, place 1800g water, boil kettle mode | 100°C.
Flatten each dough ball, hold the dough with the curved palm to make it a bowl shape, fill the dough with the reserved palm sugar in the centre, pinch and seal the edges then gently roll it into a ball shape. Cover the dough with cling film.
When the water boil, gently put in the balls and boil for 10min | 100°C | speed 3 or until the balls float. Remove the ondeh ondeh from water and drain it for a while then coat with shredded coconut. Ready to serve!
