OndeOnde PandanFlavored Glutinous Rice Balls with Palm Sugar Buah
The Sweet Symphony Unwrapping the Story of Odeh Odeh A Sweet Legacy Chewy, Fragrant, and Colorful Gathering the Ingredients Crafting Odeh Odeh: Step by Step Step 1: Preparing the Pandan Juice Step 2: Creating the Dough Step 3: Filling the Dough Step 4: Boiling the Odeh Odeh Step 5: Rolling in Coconut Savoring Every Bite
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A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Me.
Odeh Odeh by Sim Jenny
Flatten the ball with the palm of your hand and place 1 tsp of gula melaka in the middle. Fold and pinch opposite sides of the dough together, then roll the dough to form a round ball. Cook the balls in a pot of boiling water for 2½ (or for 3 minutes if you prefer the sugar completely melted). Working gently, coat each ball with shredded coconut.
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In a mixing bowl, combine the glutinous rice flour with pandan juice. Knead until a smooth dough forms. In a separate pot, prepare the palm sugar syrup by heating palm sugar and water over low heat until dissolved.
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1. Warm the pandan juice in a saucepan till it just starts to come to a boil. Remove from the heat. 2. In a large bowl, combine glutinous rice flour with warm pandan juice and pandan essence. Stir till the flour and liquid start to come together, and then knead till it forms a smooth dough. 3. Bring a large saucepan of water to a boil. 4.
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Step 1: First things first. In a bowl, mix the glutinous rice flour with water until it forms a smooth dough-like consistency. You want it to be pliable and easy to shape later on. Step 2: Now comes the fun part - shaping the odehs! Pinch off small pieces of dough and roll them into balls about the size of marbles.
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1. Make the pandan-coconut milk juice Cut pandan leaves into thin strips and place into a blender. Pour in the coconut milk and blend until fine. Next, use a cheese cloth or a strainer and squeeze out the juice. Note that the pandan leaves' fibres will not dissipate so the thinner the leaves are cut, the better.
5+ Odeh Odeh Recipe LliamLaylan
Divide dough into 16 equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of about 2-inch diameter.
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Step 1 : In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough.
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45 Mins Servings: 20 pieces Ondeh Ondeh, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls, which are then coated in shaved coconut… just a bite of it can instantly bring a smile to anyone's face.
5+ Odeh Odeh Recipe LliamLaylan
100g gula Melaka. 1 tbsp soft brown sugar. Put pandan leaves and a little water in a blender. Blend into a coarse pulp. Strain using a fine sieve to obtain two tablespoons of thick juice. Set the juice aside. Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice.
5+ Odeh Odeh Recipe LliamLaylan
Ondeh Ondeh is a traditional kueh which are cake balls filled with liquid palm sugar and coated in grated coconut. Always loved the moment when the liquid pops within the mouth. Its ingredients have served as the backbone behind the fashionable "Ondeh Ondeh Cake" which has been trending the last few years in Singapore, and I am sure many of you are also craving for a slice now.
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Delicious and Authentic: Odeh Odeh Recipe. When it comes to sweet treats, Odeh Odeh is a name that dances on the taste buds of many. This delightful Nyonya dessert is a Malaysian delight, offering a unique blend of flavors and textures. If you're looking to tantalize your taste buds and embark on a culinary adventure, you're in the right place.
5+ Odeh Odeh Recipe LliamLaylan
Here are the steps: Wash the pandan leaves, then cut them into short sections. Place them in a food processor or blender and add some water. I blend about 40g of pandan leaves from five large leaves plus one cup of water until they become thick suspensions.
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Onde-onde (also spelled as ondeh-ondeh) are made with pandan (screwpine leaf) infused dough and filled with Gula Melaka or palm sugar. Roll them with grated coconut before serving. WANT TO SAVE THIS RECIPE? We'll send it to your inbox. Plus more great recipes in the future! Table of Contents Onde-onde Recipe Other Recipes You Might Like
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Odeh Odeh, a delectable Malaysian delight, gets its unique flavor from the combination of key ingredients that come together to create an explosion of taste in every bite. The dish primarily features grated coconut, pandan leaves, and palm sugar as its star components.