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Onde-Onde
Ingredients
1 cup coconut milk
1 screwpine leave or 1/2 tsp pandan paste
1 tsp sugar
green colouring
1/2 cup block brown sugar (gula melaka)(chopped up)
For coating:
1 cup fresh grated coconut (the white part only)
a pinch of salt
Method
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
and 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)
More Malaysian Recipes
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