Ingredients
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250 g Glutinous Rice Flour
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100 g Grated Coconut
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200 ml Pandan Juice
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150 g Gula Melakafinely chopped
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a pinch Sea Salt
Directions
Oneh Oneh are a traditional Malaysia sweet. They are made from rice flour mixed with Pandan juice, filled with palm sugar and rolled in coconut. They look like truffles, but the texture is quite different and when you bite into them, the palm sugar is an unexpected surprise.
Locating the ingredients for this recipe was not that easy, but luckily Tze-May bought me some glutinous rice flour and some pandan leaves. You can see from my pictures that mine are very pale green, so I think that the Pandan juice I made was a bit weak. The most surprising things about this recipe is how ridiculously sticky the rice mixture is.
Thank you to Sea Salt with food for the recipe and Tze-May for the ingredients and inspiration.
And with that we bid farewell to Malaysia – I hope you come back to the F1 calendar
Steps
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1
Done
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In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. |
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2
Done
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Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes. |
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3
Done
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Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely. |
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4
Done
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Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water. |
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5
Done
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Coat the rice balls with grated coconut and serve immediately. |
