Time to post local delicacy, one of the local's favourite kueh or dessert. Onde onde or buah melaka is well known nyonya dessert. Invented by baba-nyonya or peranakan community hails from historic state of Malacca, has contributed to the unique flavour of Malaysia. The best onde-onde is the one that soft,chewy and has a generous amount of palm sugar that oozes out with a single bite.
The beautiful green colur extracted from screwpine/pandan leaves juice, renders an aromatic and full of flavour to this steam glutinous rice cake
Ingredients
2 cups glutinous rice flour
18-20 screwpine/pandan leaves
1 or 1 1/2 cups water
1 cup palm sugar,chopped into an inch pieces size
1 cup freshly grated coconut, added with a pinch of salt
Methods
Cut pandan leaves and blend with 1 or 1 1/2 cups water. Sieve and set aside.
In a large bowl, combine the glutinous rice flour with pandan juice and knead into a dough
Pinch a small piece of the dough about an 1 inch diameter. Make a hole in the center of the ball and fill with a small piece of palm sugar. Roll to form a small ball
Bring a pot of water to boil, drop in the prepared dough. Remove the balls when they starts to float to the surface of the water. Drain the excess water and roll into grated coconut mixture till the onde onde well coated.
Bite in to enjoy the sensation of the palm sugar oozing out in your mouth
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