It's been almost two month since my last post but here I am, back with a little Asian delicacy for you all!
I never really fantasized about Asian desserts (this might be my french side talking as well as my love for anything that comes out of a French Patisserie :) ) until a couple of months ago when I launched myself in a Singaporean cooking class with none other than one of the islands' best culinary mentor Ruqxana from Cookery Magic.
The menu consisted of homemade noodles, chili crab and Onde Onde.
Onde Onde you might ask ???!!!!
I was very close to asking if we could change this mysterious sounding dessert but this would have been a huge mistake!!
Originating from the Peranakan* culture, Onde Onde is a small sphere of Pandan aromatized glutinous rice flour dough containing Gula Melaka (palm sugar), boiled and rolled in shredded coconut. This is truly one of the most delicious and easy to make asian desserts ever!!
Step by step recipe:
3-5 pandan leaves
100g glutinous rice flour, sifted
Pinch of salt
½ cup grated coconut, mixed with a pinch of salt
100g palm sugar, chopped
To make Pandan essence, blend about 1 cup of water and Pandan leaves together
Strain the mixture
Pour the strained Pandan essence into the glutinous rice flour and stir with a wooden spoon or a spatula until homogeneous and easy to shape, if the dough is too dry add a little essence, if it is too watery add a little more rice flour
Divide the dough into small spheres and with your thumb press the middle of the dough to form a cavity and place the chopped Gula Melaka (palm sugar) in it. Close the sphere so that the sugar does not leak out
Bring water to a boil and add a few Pandan leaves to it for flavoring, when boiling add your Onde Onde spheres, they are ready when they start floating
Add a pinch of salt to the shredded coconut, strain the spheres and place into the coconut mixture.
Et Voilà, bon appétit!!
- If you can, use freshly grated coconut
- Onde Onde are best served warm