Monday, May 13, 2019

My Best Pandan Onde Onde with Gula Melaka Filling Recipe - HIGHLY HIGHLY HIGHLY RECOMMENDED!

These pandan onde onde are PERFECT!!!

Just like the sweet potato onde onde that I made at here, they are chewy and also tender!

The dough is also easier to handle and I can incorporate more gula Melaka filling than usual!

This is why every piece of these pandan onde onde that I eat will explode with lots of gula Melaka syrup inside my mouth! Wow! They are so delicious!!!


best pandan onde onde gula Melaka filling
Happy that I have found my BEST Pandan Onde Onde recipe!!!

"Come. Try these onde onde!"

I was excited! Knowing that these onde onde would explode with lots of gula Melaka syrup, I watched my husband and son very closely when they popped the onde onde into their mouths. Within a second or two, I saw their eye-popping expression! LOL!!! These are my priceless moments!

How did I made these onde onde so perfect?

My answer is SWEET POTATO!!! Ta Dah!

I have been trying very hard to create this recipe as I have tried so many different ways and combination to incorporate both pandan extract and sweet potato into onde onde. Eventually, I found that the best way to do is to use a combination of sweet potato mash and sweet potato flour.

Watch my video to see how I made these PERFECT onde onde and I will share my cooking tips in my recipe.


In my video, you will see that these sweet potato pandan onde onde are very easy to make. You see that I don't need to work quickly to avoid the dough from losing its moisture and I don't have to cook each wrapped dough immediately in a pot of boiling water. Although it is ok for the wrapped dough to sit and wait for about 10-15 mins while wrapping the rest of the onde onde, please do not let them sit and wait for more than 15 mins.

  
best pandan onde onde gula Melaka filling
These PERFECT onde onde are made with an optimised combination of...
sweet potato mash, sweet potato flour, pandan extract and glutinous rice flour.
best pandan onde onde gula Melaka filling
These onde onde are packed with lots of gula Melaka syrup!
And their chewy tender texture is so OMG perfect!

I hope that you will like this recipe as much as we do.

If you like it, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you motivates me to work harder and share more of my prized recipes. Thank you for your support!

Here's the recipe.

Make 15-16 small bite-size onde onde

To hydrate the desiccated coconut:
2 tsp (10 ml) water
1/4 tsp salt
40g desiccated coconut

Note: Instead of using the desiccated coconut, you can use 40g freshly grated coconut if it is available and omit this hydration step.

Combine water and salt. Combine all into the desiccated coconut.

To hydrate:
1) steam with medium heat with occasional stirring for about 10 mins or until it is moist and fluffy.

Or 2) cover with cling wrap and microwave with low power for 20-30 secs, then stir. Repeat this cover, microwave and stirring step 3-4 times or until the coconut is moist and fluffy. Cover with cling wrap and allow to coconut to sit and cool down completely before using it.

To prepare pandan leaf extract:
9 pandan leaves
120ml (1/2 cup) water

Using a kitchen scissor, snip pandan leaves into small pieces and place them into a blender or a processor container with water and process. Place blitzed pandan over a muslin cloth and squeeze out the pandan juice.

For the onde onde:
50g freshly steamed warm white-flesh sweet potato mash
20g sweet potato flour
all of the above pandan leaf extract
50g glutinous rice flour, plus 25-30g more to adjust the texture of the dough

adequate finely shaved gula Melaka to fill onde onde

Mix sweet potato mash and sweet potato together until roughly combined.

Transfer pandan leaf extract in a small saucepan and bring it to boil but do not over-boil the extract! Remove from heat. Weigh and add 100g boiling pandan leaf extract into sweet potato mixture and mix immediately until it forms a wet thickened mixture.

Mix in 50g glutinous rice flour to create a wet dough. Add extra glutinous rice flour bit by bit (about 1/2-1 tsp each addition, about 25-30g in total) to adjust the texture of the dough accordingly. TIP: Dough should be pliable and easy to handle without any bits sticking to your hands.

Divide dough into 15-16 portions, about 15g per portion. Flatten dough and wrap adequate gula Melaka in all portions.

TIP: This dough is pretty easy to handle and you can wrap up to 3/4 tsp gula Melaka in each onde onde. If you are not confident, you should not flatten dough excessively and wrap about 1/2 tsp gula Melaka in each onde onde instead because the thinner dough will cause the onde onde to crack easily and the sugar filling will ooze out during cooking.

Cook the wrap dough in a pot of medium boiling water for about 5-10 mins or until they float on the boiling for at least 5 mins. TIP: Work quickly as the moisture of the dough can dry up pretty quickly. Although this dough is easy to handle, do not wait more than 15 mins after you have wrapped the gula Melaka into the dough because the wrapped dough tends to crack when it lose its moisture after 15 mins. Cook the onde onde immediately or within 15 mins after wrapping.

Coat well with the hydrated coconut immediately. Set aside to cool completely.

Serve and consume all within the same day.

Enjoy!
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1 comment:

  1. I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.

    ReplyDelete