Onde-Onde @ Buah Melaka

Ingredients

·         60g glutinous flour

·         30g tapioca flour

·         25g sugar

·         60ml pandan leaf extract

·         50g desiccated coconut

·         1/2 teaspoon of salt

·         1 tablespoon of water

·         Filling: gula melaka or palm sugar

Method

1.    Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes.

2.    Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.

3.    Divide the dough into little balls.

4.    In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out.

5.    Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.

6.    Coat the Onde-onde with the steamed desiccated coconut.

7.    Leave it to cool.

DEVOUR! 🙂

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