Onde Onde

We love the traditional coconut covered green balls of Gula Melaka goodness, but we thought we would do something different and add some other natural colours come from butterfly pea flowers (blue) and the dragon fruit (pink).

Prep Time

10 min.

Cook Time

20 min.

Total Time

30 min.

Type

Sweet Delights

Difficulty

Novice

Ingredients

½ Dragon Fruit
5 Pandan Leaves
1⅓ cup Nonya Butterfly Pea Flowers
1½ cup Water
1 cup Glutinous Rice (add more if required)
1 cup Plain Flour
Palm Sugar (cut into small pieces)
Grated Coconut
A pinch of Salt

Instructions

Add nonya butterfly pea flowers in hot water. Wait until the water turns blue, then separate the flowers from the tinted water
Blend the dragon fruits with water then strain it
Blend the pandan leaves together with the blue-tinted water and strain it
Add glutinous rice flour and wheat flour into a bowl then add water while mixing
Add glutinous rice flour and wheat flour into a bowl, add the pandan tinted water while mixing
Add glutinous rice flour and wheat flour into a bowl, then add the pink tinted dragon fruit water and mix
Mix until dough is formed (non sticky). Knead and let it rest for around 10 mins
Boil water in a pot
Roll the dough according to your preferred size and shape it into a sphere/ball, with your thumb; press the ball in the middle and add in a pinch of Gula Melaka/palm sugar to the center and mould around it
Place the onde onde in the boiling water until it rises. Let it cook for a little longer so the sugar inside melts. Once done, remove the balls and strain the water
Place the onde onde in the boiling water until it rises. Let it cook for a little longer so the sugar inside melts. Once done, remove the balls and strain the water Coat the onde onde with grated coconuts that is salted