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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound pandan leaves, add a little water and pound. | 2. Strain using a sieve to obtain thick green colour juice and put aside. | 3. Put sifted glutinous rice flour and pinch of salt in a mixing bowl. | 4. Pour in hot water and pandan juice, stir well to form a smooth dough. | 5. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour. | 6. Divide dough into 20 small pieces and form lime-size balls. | 7. Flatten each piece on your palm. | 8. Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer). | 9. You have to wrap up carefully so the filling won't leak when bring to boil. | 10. Drop the onde-onde into boiling water. | 11. When the balls are cooked they will float. | 12. Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut. | 13. Pick it up, put on plate and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pandan leaf	8 -10		cut	178.0	0.0	39.6	1.0
glutinous rice flour	200	g	sifted	178.0	0.0	39.6	1.0
salt	1	pinch		-	-	-	-
hot water	1/2	cup		0.0	0.0	0.0	0.0
coconut	1/4		grated mixed	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
salt	1	pinch		-	-	-	-
palm sugar	60		cut	178.0	0.0	39.6	1.0
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.