Onde-onde is one of the colourful and delicious cake. They are in pandan flavoured green glutinous rice balls with sprinkled with grated coconut . That is seasoned with fine salt on the outside and palm sugar inside as a fill.
Onde-onde is very similar to the various Chinese tang yuan like glutinous rice ball with sesame peanuts fillings,hong kong style tang yuan and Taiwanese tang yuan. The only difference is those tang yuan are served in a sweet syrup soup while onde-onde is served dry with shredded coconut coating.It is more like a finger food.
Onde-onde is a popular street food in South East Asia. In Indonesia,this cake will be naming a lot,shape,and taste.This cake raw material is not very different from one region to another. Depending on the characteristic of each region ideal ingredient to add Indonesia-sense on the cake this round.
When we visited the area Atjeh Nanggroe Darussalam, this cake is called a rom-rom elbow (elbow means fruit,fruit that is so rom-rom).The cookies we often encounter when Ramadhan arrived,and it’s as a menu for iftar and many also show other events.And usually combined with fried bananas,dates,and other pastries.
Northern Sumatra region Melayu Deli in particular,the people there call it by name Melaka fruit.where this cake in food offering ceremony banquet.Buah Melaka or onde-onde is usually is paired with bowsprit ,lepat sweet,apam,cakes ,and cookies hard nuns who are placed in a tray. In the interpretation of the feast,this cake symbolizes ethnic Chinese from Melaka.
In Jawa Barat,this cake known as Klepon,,and it is not much with other regional custom,this cake to be one particular dish on the show,but sometimes it is modificated the taste and out of different shape on the cake.Nationally and this cake is better known as onde-onde,where the cake dumplings are included in a particular meal or event.This cake is usually modified with sesame seeds as the outer shell and fried.
Ingredients :
10 pandan leaves
5 tablespoons water
Few drops of green coloring (optional)
400 gr glutinous rice flour
2 tablespoons tapioca flour
¼ teaspoon salt
1 cup of water (more if needed)
Filling:
100g gula merah (palm sugar)
Coating:
150g grated coconut
1/4 teaspoon salt
Instructions
| First, Clean and pound or blend pandan leaves with some water. |
| Second, place the blended pandan leaves in a strainer and squeeze out the pure green pandan juice. If colour is not sufficiently green, add a few drops of green coloring). Set aside. |
| Then, sift the dry ingredients into a mixing bowl. |
| Add pandan juice and just enough water to mix into a dough. |
| Take about 50g of the dough, flatten. |
| After that, bring a small pot of water to a boil. Drop the 50g disc into the boiling water. |
| When it floats, remove and combine with the rest of the dough. Knead well until dough turns smooth.This mixture of cooked and raw dough is meant to stabilize the dough. According to Heidi, this makes the dough more chewier. |
| Pinch out the dough to about the size of a small lime or marble and flatten it. Add a small teaspoon of filling in the centre. Cover up and roll the dough into a ball. |
| Repeat process until all the dough is used up. |
| Next, Bring water to a boil in a large pot. When water boils, gently drip in the small balls of Onde-Onde, one at a time. Stir the water to create a gentle currant so that the ball will not stick to the bottom of the pot. |
| Wait until the balls float to the surface, then scoop out with a perforated ladle. |
| And then, drop them into a pot of icy cold water. This process will also helps the glutinous rice ball to be more chewier. |
| Scoop out with a perforated ladle into a strainer and drain the excess water. |
| Finally, in a large plate, mix together grated coconut and salt. Roll the cooked Onde-Onde in grated coconut. And ready to be served. |
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