Saw many colourful kuihs on sale at the market places of Thailand cities and towns. So colourful and I wonder where the colours came from. I still prefer home-cooked from my kitchen as the sweetness is more acceptable.
My favourite kuih muih - Ondeh-ondeh. This time simple pandan flavour with gula melaka filling. Just as good as my previous post on Pumpkin Ondeh-ondeh.
My favourite kuih muih - Ondeh-ondeh. This time simple pandan flavour with gula melaka filling. Just as good as my previous post on Pumpkin Ondeh-ondeh.
Verdict - soft, chewy dough and not too sweet gula melaka filling coated with fresh grated white coconut seasoned with some salt.
As usual, you can get quite a lot from one portion of the recipe. I made 1 and 1/2 portion, managed to get about 80 to share with neighbours.
Ingredients
[makes 50-60 pieces]
250 gm glutinous rice flour
5 blades of pandan leaves blended with 250 ml water to extract 250 ml pandan juice [may need more or less]
1 tbsp sugar
1 tbsp oil
some gula melaka - chopped
250 gm white grated coconut mixed with 1 tsp salt and steam for 5 minutes, cool for coating
- Skin - combine flour with water then add in sugar and oil.
- Knead into a smooth dough. Rest for 10 minutes.
- Divide into small portions [about size of kuih ee].
- Roll into ball, flatten and wrap up some filling. Seal and roll into balls.
- Bring a pot of water to boil, drop prepared glutinous rice balls into water, cook until rice balls floats up.
- Dish out with a serrated ladle. Drop cooked rice balls into steamed grated coconut. Coat well.
- Serve.
I'm submitting this post to Cook Your Books Event #18 hosted by Joyce of Kitchen Flavours
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