Onde-Onde | Pandan-Flavored Glutinous Rice Balls with Palm Sugar | Buah Melaka [Nyonya Cooking]

🤤 RECIPE: https://www.nyonyacooking.com/recipes...
Onde-Onde uses glutinous rice flour, screw pine (pandan) leaves, palm sugar and is coated with shredded coconut. Made out of a combination of two types of flour, it has a chewy texture.

There are many varieties of [delicious kuih](/recipes/desserts) in Malaysia. One that remains my favourite is Onde-Onde. I have loved it since my childhood days.

As you bite into an Onde-Onde, the melted palm sugar flows out. I likened them to sweet little bombs as the sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.

Use freshly grated coconut if you can get hold of it. Frozen shredded coconut can be found at some Asian grocers. You can freeze the Onde-Onde after making them. Just boil them whenever you feel like having them. As for the palm sugar, do scout for those which are darker as they are more fragrant.

Sometimes, the dough may crack during the cooking process. This is due to the thinness of the dough. However, remember not to make the dough too thick either. Wrap it closely around the palm sugar. Do not be discouraged if initially, it does not turn out the way you expected. Remember, practice makes perfect!

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