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1.5 cup- Glutinous
flour (pulut flour)
1 Screwpine Leave or 1/2 tsp Pandan Paste
1/2 cup- block
(gula melaka)(chopped up)
1 cup- fresh grated
(the white part only)
A pinch of Salt
How to Make Onde-Onde
Extract coconut milk using a blender. Add in the screwpine leave and blend together. Sieve it. Leave aside.
Mix grated coconut with salt. Leave aside.
Mix sugar and colouring into the coconut milk.
In a bowl, add in the rice flour, add bit by bit the coconut milk and make into a dough.
Boil some water in a bowl. Leave it to boil first.
Take a marble size or bigger the dough. Flatten it in your palm. Add a bit of chopped brown sugar as filling, cover and roll into a small ball size.
Immediately put it into boiling water. Do the same way with the rest of the dough.
Cooked balls will float up in the water. Dish out and roll it in the grated coconut.
Leave it to cool before serving (try using rose essence if you can't get screwpine leaves).
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.