Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vergelijk Prijzen Hotel Coco Palm Dhuni Kolhu bij trivago™ - Zoek, Vergelijk & Bespaar nu! Boiling the Ondeh-ondeh & Coating them. It is pronounced "on-day on-day" and it's basically Pandan extract mixed into glutinous rice flour (with a little tapioca flour), stuffed with gula Melaka (coconut palm sugar); boiled, and then coated with shredded coconut. In Singapore, they have the luxury of fresh shredded coconut.
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 4 ingredient Ondeh Ondeh
(Coconut Palm Sugar Mochi Balls):
- Take 1 cup glutinous rice flour (sweet rice flours)
- Take 1 bunch pandan leaves (about 20)
- Make ready 1/4 cup Gula Melaka (chopped)
- Take 1 cup Dessicated coconut
- Make ready 200 ml water
Amount of sugar in each ondeh ondeh is up to your preference. Add more to have that burst-in-your-mouth effect!. (Glutinous Rice Balls with Coconut & Palm Sugar) . Badak Berendam/Kuih Koci Bersantan are basically glutinous rice balls that are stuffed with grated coconut that has been cooked with palm sugar/coconut sugar. These balls are then boiled or steamed for a couple of minutes before dropping them in a sauce made from coconut milk.
Steps to make 4 ingredient Ondeh Ondeh
(Coconut Palm Sugar Mochi Balls):
- Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract.
- Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed.
- Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together.
- Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface.
- Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :)
Badak Berendam/Kuih Koci Bersantan are basically glutinous rice balls that are stuffed with grated coconut that has been cooked with palm sugar/coconut sugar. These balls are then boiled or steamed for a couple of minutes before dropping them in a sauce made from coconut milk. Double the coconut goodness and yes, these are completely vegan! Ondeh Ondeh or Kelpon as the Indonesian called it, is a type of traditional kuih of which a piece of palm sugar is wrapped with a ball of glutinous rice dough and coated with shredded coconut. When cooked, the sugar will melt and when one took a bite, the melted palm sugar will ooze into his or her mouth.
So that’s going to wrap it up with this special food 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
