4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something that I have loved my whole life.

Some ingredients may be hard to find if you are not based in Asia. For those who are not able to find pandan leaves, suggest to add a little green food colouring and use light coconut milk instead. We also have wide variety of recipes to try. Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca in Malaysia.

To begin with this recipe, we must first prepare a few components. You can cook 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Make ready 1 cup glutinous rice flour (sweet rice flours)
  2. Make ready 1 bunch pandan leaves (about 20)
  3. Take 1/4 cup Gula Melaka (chopped)
  4. Take 1 cup Dessicated coconut
  5. Get 200 ml water

Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut. Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. Therefore, I tried serving the glutinous rice balls in cold sweetened coconut milk which was a combination of coconut cream powder, condensed milk and.

Steps to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 :)

I was craving for this snack but there was no grated coconut at home. Therefore, I tried serving the glutinous rice balls in cold sweetened coconut milk which was a combination of coconut cream powder, condensed milk and. Lower the balls in slowly, one at a time, and leave them in the rolling boil. Be sure to stir to stop the balls from sticking to the bottom of the pan. Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut.

So that is going to wrap this up for this exceptional food 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!