Simple Way to Prepare 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). One of my favorites. For mine, I am going to 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 current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something which 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. Fill the center of the dough with palm sugar.

Recipe of 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls)

To get started with this particular recipe, we must prepare a few ingredients. You can have 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

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

Be sure to stir to stop the balls from sticking to the bottom of the pan. 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.

Instructions

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 :)

These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Coconut Poppers or Onde-onde is a small round balls made from glutinous rice flour with pandan (screwpine) leaves essence, filled with palm sugar and rolled in fresh grated coconut.

As simple as that Easiest Way to Prepare 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls)

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

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