(Pandan Glutinous Rice Balls with Palm Sugar)
Sedia: 20 minit (Prep Time: 20 minutes)
Masa Masak: 15 minit (Cook Time: 15 minutes)
Saiz Hidangan: 4-5 orang (Serving Size: 4-5 people)
Bahan-bahan (Ingredients)
- 2 cawan tepung pulut
(2 cups glutinous rice flour) - 2 sudu besar tepung gandum – supaya tidak terlalu lembek
(2 tbsp all-purpose flour – to prevent it from being too soft) - 1 cawan air pandan asli – dikisar dari 5 helai daun pandan
(1 cup natural pandan water – blended from 5 pandan leaves) - 1 ketul besar gula melaka – dipotong dadu kecil
(1 large block palm sugar – cut into small cubes) - 1 cawan kelapa parut putih sahaja
(1 cup grated coconut – white part only) - ½ sudu kecil garam – dicampur pada kelapa parut
(½ tsp salt – mixed with the grated coconut) - Sedikit pewarna hijau – jika warna pandan kurang terang
(A dash of green food coloring – if the pandan color is too pale)
Cara-cara (Instructions)
- Kukus kelapa parut yang telah dicampur garam selama 2-3 minit supaya tidak mudah basi. Ketepikan.
(Steam the grated coconut mixed with salt for 2-3 minutes to prevent it from spoiling quickly. Set aside.) - Di dalam mangkuk besar, satukan tepung pulut dan tepung gandum.
(In a large bowl, combine glutinous rice flour and all-purpose flour.) - Tuangkan air pandan sedikit demi sedikit sambil menguli sehingga menjadi doh yang lembut dan tidak melekat pada tangan.
(Pour in the pandan water gradually while kneading until it becomes a soft dough that doesn’t stick to your hands.) - Ambil secubit doh, bulatkan, dan leperkan sedikit. Letakkan satu dadu gula melaka di tengahnya.
(Take a small piece of dough, roll into a ball, and flatten slightly. Place a cube of palm sugar in the center.) - Tutup inti dengan kemas dan bulatkan semula dengan licin.
(Seal the filling neatly and roll it back into a smooth ball.) - Didihkan air di dalam periuk. Masukkan biji onde-onde dan masak sehingga ia timbul di permukaan air.
(Boil water in a pot. Drop the rice balls in and cook until they float to the surface.) - Angkat menggunakan penapis dan terus golekkan ke atas kelapa parut sehingga bersalut rata.
(Remove with a strainer and immediately roll them in the grated coconut until evenly coated.)
Nota & Tips (Notes & Tips)
- Rahsia “Meletup”: Pastikan gula melaka dipotong dadu (bukan diracik halus) supaya ia cair dengan sempurna dan memberikan kesan “meletup” di dalam mulut.
(The secret “burst”: Ensure the palm sugar is cubed (not finely shaved) so it melts perfectly and gives a “burst” effect in the mouth.) - Tekstur Kenyal: Penambahan sedikit tepung gandum membantu onde-onde mengekalkan bentuk bulatnya dan tidak menjadi terlalu lembek selepas sejuk.
(Adding a bit of all-purpose flour helps the balls maintain their shape and prevents them from becoming too soggy after cooling.) - Warna Asli: Gunakan jus pandan asli untuk aroma yang lebih wangi dan rasa yang lebih enak berbanding esen pandan.
(Use natural pandan juice for a better aroma and flavor compared to pandan essence.)