Love To Bake Onde Onde Pulut Hitam Kosong - Bgr Calendar Week #3

Recipe created inwards July 2011

I start saw onde onde kosong on Shirley’s blog. Kosong? Empty? Well, my favourite matter near onde onde is the palm saccharide filling that oozes out when I seize amongst teeth into it. But too then again, it real piece of cake to make. If y'all desire the filling to ooze, y'all stimulate got to chop the saccharide genuinely fine too the wrapping procedure is so so difficult. If y'all chop it coarsely, chances are it won’t complete melting past times the terminate of the cooking process. So I estimate incorporating saccharide conduct inwards the dough could live on a expert idea.


I nonetheless stimulate got lots of dark pasty rice flour, a gift from AlongRoz of HomeKreation. I stimulate got wanted to examine making this for to a greater extent than than a twelvemonth but haven’t been putting my hands onto it. Finally I made it when I got to a greater extent than or less extra kokosnoot from making Chicken Rendang too of course, banana leaves. How to accept pics of this without the light-green leafy container that is so so onde-onde-ey.

But this dark pasty flour is non something piece of cake to function with. It is non equally sticky equally the commons pasty flour, instead it genuinely sense of savour a fighting grainy, similar buckwheat flour. I did my start batch past times mixing it amongst regular rice flour, thinking that the rice flour mightiness brand upward for the absent sweetness white patato too kneading amongst cooled syrup. The dough balls were super dry out inwards the center, cooked but dry. Maybe telephone phone it similar a cookie. Then I establish that it lacks stickiness, thence I added inwards tapioca starch which is suitable for boiling purposes , but nonetheless it is dry out too real yucky, although non equally bad. Then I decided to ditch the rice flour equally I estimate it genuinely lacked starch which was why it wouldn’t larn chewy. So I used two parts starch too 1 role dark pasty flour too added to a greater extent than water. When I added to a greater extent than water, it couldn’t jibe itself so I zapped it inwards the microwave for a spell to slightly create the starch. It did jibe upward better, small-scale dry out center, too a chewy texture when warm. I knew I was almost there.

First endeavour amongst a dry out cookie feel, it is cooked, but dry

Finally, I used to a greater extent than H2O too poured inwards hot syrup to one-half create it, too zapped it to create it further. The batter firmed upward to a rollable phase too finally, I got the texture I was looking for. With four attempts, I in conclusion got it. Firm, sticky, soft too chewy, fifty-fifty when cooled downwards to room temperature for three hours, and the BGR flour is not gritty when made into kuih, simply don't bake cakes amongst it.

Onde onde Pulut Hitam Kosong

Recipe source: Wendyywy
Inspired by: Shirley of Kokken69

50gm dark pasty rice flour
100gm tapioca starch
150ml water
75gm gula Melaka
Few blades of pandan leaves.
1 loving cup freshly grated coconut

1. Mix dark pasty rice flour too starch together too brand a good inwards the center.
2. Bring H2O too gula Melaka to a boil. Lower to a simmer amongst lid on until saccharide dissolves.
3. Pour boiling syrup into well. Mix to shape a real soft sticky dough. The dough volition non jibe it self up. Microwave dough on high for twenty seconds. Stir the dough too microwave for to a greater extent than or less other twenty seconds. Stir the dough well, it volition shape a dough that is rollable.
4. Roll dough into small-scale balls. Dust hands amongst tapioca starch if needed.
5. Meanwhile, convey a pot of H2O to boil, seat inwards shredded pandan leaves to infuse for five minutes.
6. Fish pandan leaves out of H2O too seat inwards dough balls into the boiling pandan water.
7.Put inwards dough balls when H2O is boiling hard. Simmer on high estrus for two minutes too then lower to medium estrus until the dough balls float.
8. Boil on medium estrus until they float.
9. Fish out floating ones too curl onto freshly shredded coconut.

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Aspiring Bakers #12: Traditional Kueh (October 2011)  

hosted past times SSB of Small Small Baker

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