AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner- Place the glutinous rice flour, pandan juice and sugar into the mixing jar bowl to mix.
- Settings: Timer: 20 Seconds / Speed: 6
Notes: : 200g glutinous rice flour = dough weight is approximately 420g.:
- Transfer the dough to the clean kitchen counter top and roll into a rod.
- Divide dough into 12g each portions. Roll them into balls.
Dough should not be sticky and should be very easy to handle.
Assemble the dough:
- Take a dough ball, create a dent in the center and insert little cubes of palm sugar (gula Melaka).
- Gently seal up the and roll into a ball.
- Repeat this process for the rest of the dough balls.
- Add water into the mixing jar to boil without the lid cover.
Settings: Timer: 20 Minutes / Temperature : 110°C
- Once boiling at about 8 minutes, drop the balls into the boiling water in batches and use spatula to stir to prevent the dough balls stick to the base.
- Once they float, let them boil for about 2 minutes
- Then scoop them out with stainer mesh and drop into the bowl of ice water for a few seconds (this will keep them springy).
- Then take the balls out and drain.
- Toss them into a plate filled with grated coconut.
- Use a spoon to move the onde-onde around the plate to coat with the grated coconut.
35 servings
pieces
- Amount per serving
- Calories54
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.4g2%
- Cholesterol 0mg
- Sodium 72mg4%
- Total Carbohydrate 11.9g5%
- Dietary Fiber 1.2g5%
- Total Sugars 3.6g
- Protein 0.8g
- Calcium 4mg1%
- Iron 3mg17%
- Potassium 86mg2%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Place the glutinous rice flour, pandan juice and sugar into the mixing jar bowl to mix.
- Settings: Timer: 20 Seconds / Speed: 6
Notes: : 200g glutinous rice flour = dough weight is approximately 420g.:
- Transfer the dough to the clean kitchen counter top and roll into a rod.
- Divide dough into 12g each portions. Roll them into balls.
Dough should not be sticky and should be very easy to handle.
Assemble the dough:
- Take a dough ball, create a dent in the center and insert little cubes of palm sugar (gula Melaka).
- Gently seal up the and roll into a ball.
- Repeat this process for the rest of the dough balls.
- Add water into the mixing jar to boil without the lid cover.
Settings: Timer: 20 Minutes / Temperature : 110°C
- Once boiling at about 8 minutes, drop the balls into the boiling water in batches and use spatula to stir to prevent the dough balls stick to the base.
- Once they float, let them boil for about 2 minutes
- Then scoop them out with stainer mesh and drop into the bowl of ice water for a few seconds (this will keep them springy).
- Then take the balls out and drain.
- Toss them into a plate filled with grated coconut.
- Use a spoon to move the onde-onde around the plate to coat with the grated coconut.