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Suggest a better descriptionSource: Carla
1. Sift glutinous rice flour.
2. Blend pandan leaves with a little water, then extract the juice.
3. Mix Gula Melaka and sugar well.
4. Add pandan juice/essence to glutinous rice flour. Knead into dough.
5. Take a piece of dough (about 50g) and cook in boiling water till it floats to the surface. Remove from water and add to uncooked dough. Knead well. Set aside for about 15 minutes. Divide into 40 equal portions.
6. Wrap each dough ball with gula Melaka , seal and shape into a ball. Place the balls on a plate dusted with glutinous rice flour.
7. Boil a pot of water. Add in the balls and cook till they float to the surface. Continue to cook for another minute. Remove from water, rinse over cold water and drain.
8. Add some salt to the grated coconut. Mix well. Stem grated coconut over high heat for about 5 minutes. Set aside to cool.
9. Coat ondeh-ondeh with the grated coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 628 | ||
Calories from Fat: 452 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.2g | 67 % | |
Saturated Fat 44.5g | 223 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 33mg | 1 % | |
Potassium 535.5mg | 14 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 34.3g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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