Onde-onde (or ondeh-ondeh) is one of my favourite kuih. My mom always make it for me and my sister during our high school. They are made with pandan (screwpine leaf) infused glutinous dough and filled with Gula Melaka or palm sugar. Roll them with fresh shredded coconut before serving. I always hope that I can get a unmelted Gula Melaka filling so that i can bite it haha. Am I only the weird one?
Here is the recipes for onde onde using Thermomix TM6!

If you choose to boil the onde onde in a pot. Remove them from water once it floats.

Onde Onde (Ondeh Ondeh)

Category, DifficultyIntermediate

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.

Yields20 Servings
Prep Time15 minsCook Time15 minsTotal Time28 mins

Dough
 200 g Glutinous Rice Flour
 155 g Pandan Juice
 20 g Brown Sugar
Filling
 140 g Gula Melaka (Palm Sugar)
Topping
 80 g Fresh Shredded Coconut with pinch of salt

1

Place Gula Melaka (the size of the measuring cup hole) into Thermomix® mixing bowl and grind 2 sec | turbo 2 times, and set aside.

2

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.

3

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.

4

Rinse the Thermomix mixing bowl, and add glutinous rice flour, pandan juice and sugar and knead with dough mode | 2 min.

5

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.

6

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.

7

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

Dough
 200 g Glutinous Rice Flour
 155 g Pandan Juice
 20 g Brown Sugar
Filling
 140 g Gula Melaka (Palm Sugar)
Topping
 80 g Fresh Shredded Coconut with pinch of salt

Directions

1

Place Gula Melaka (the size of the measuring cup hole) into Thermomix® mixing bowl and grind 2 sec | turbo 2 times, and set aside.

2

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.

3

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.

4

Rinse the Thermomix mixing bowl, and add glutinous rice flour, pandan juice and sugar and knead with dough mode | 2 min.

5

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.

6

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.

7

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!

Onde Onde (Ondeh Ondeh)

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