My mother gave me few seeds of blue pea flowers or what we Malaysians call as Bunga Telang. I planted the seeds months ago and eversince, the plant are bearing abundance beautiful blue colored flowers which I happily use in my drinks, cooking and baking. Blue pea are one of the nature's
best dye like beets, carrots or pandan leaves. Unlike pandan leaves, blue pea doesn't not have any fragrance of its own.
The flowers are packed with antioxidants, fighting free radicals and good for blood circulation. You may make blue pea tea by simply seep some buds with hot water. Today, I used this nature's gift to make Onde Onde or buah Melaka.
Cute little balls made with glutinous rice, dyed with blue pea flower's extract from and filled with palm sugar. It's chewy, soft and the sweetness from palm sugar will burst into your mouth on else very first bite. It's one of Malaysian's favorite kuih or snack.
Ingredients
2 cups glutinous rice flour
18-20 pcs blue pea flowers
1 cup hot water
1 cup palm sugar,chopped into an inch pieces size
1 cup freshly grated coconut, added with a pinch of salt
Water as needed
Methods
Wash and soak the blue pea flowers in hot water for 15-20 minutes or till the colour completely derived from the flowers. Strain and set aside.
In a large bowl, combine the glutinous rice flour with extract of blue pea flowers and knead into a soft and non sticky 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. Repeat the process with remaining dough and palm sugar.
Bring a pot of water to boil, drop in the prepared dough 4-5 at a times. 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.
Serve with a cuppa.
No comments:
Post a Comment