INGREDIENTS
500g packet glutinous rice flour
400ml can coconut cream
1/4 teaspoon pandan essence
120g dark palm sugar
1 cup desiccated coconut
DIRECTIONS:
1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water.
2. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water.
3. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.
4. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
5. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar.
6. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
7. Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water.
8. Coat the onde-onde with grated coconut and serve immediately.
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