Melting Onde Onde (Kueh Buah Melaka)
Тәжірибелік нұсқаулар және стиль
Sweet and chewy, filled with the fragrance of pandan and gula melaka; this decadent dessert is very famous in Malaysia and Indonesia. The best ones are those that pop pure, liquid sugar in the mouth. Be careful, don't burn yourselves! Enjoy! Ingredients & Utensils ↓
Melting Onde Onde
Ingredients:
400 g of glutinous rice flour: hcws.link/riceflour
100 g of wheat flour: hcws.link/allpurposeflour
40g or around 11 pieces of fresh pandan leaves, washed and pat-dry
80 g of filtered gula melaka: hcws.link/gulamelakafil
1/2 tsp of salt
330 g of freshly grated coconut
450 ml of water (400ml for a less moist batter)
Utensils:
stainless steel basin: hcws.link/mixingbowlss
stockpot: hcws.link/stockpot
knife: hcws.link/sentoukuknife
chopping board: hcws.link/choppingboard
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Пікірлер: 5
Finally, a video of the awesome bursting onde-onde 😍. I can vouch that Somjit's onde-onde is legit awesome!🤭
@HomeCookingwithSomjit
2 жыл бұрын
Hi Grace Tee, thank you for the comment 😀 I'm happy to hear that you've enjoyed it 😀🙏
Klepon not onde onde.... you know...?
@HomeCookingwithSomjit
2 жыл бұрын
Hi Edi Ae, thank you for the comment 😀 I checked Wikipedia (en.wikipedia.org/wiki/Klepon) and read that they are similar, if not the same. I would like to learn what makes them different if you would like to share 😀
@HomeCookingwithSomjit
2 жыл бұрын
Hi Edi Ae, I've done a little more checking, and I think I understand what you meant. In Bahasa Indonesia, "onde onde" is a different type of kueh than "klepon". However, in Malaysia and Singapore, we call "klepon", "onde-onde" or "Buah Melaka" 😀 I'm more familiar with Bahasa Malaysia than Bahasa Indonesia, so this is an interesting learning for me. Thank you for letting me know about it 🙏