Onde-onde is Malaysia's colourful sweet, made by wrapping palm sugar inside glutinous rice dough coloured green with spinach juice, boiling the balls and rolling them in salted grated coconut. The molten sugar that bursts out on the first bite is the sweet's signature moment.
Blend the fresh spinach with a little water and strain the juice. Knead the glutinous rice flour with this green juice and salt into a smooth, earlobe-soft dough.
Pinch off small pieces of dough and flatten them in your palm, place a cube of palm sugar in the center, seal the dough tightly and shape into round balls, taking care that the sugar doesn't poke through.
Drop the balls into boiling water and, once they float to the surface, boil for 2 more minutes before scooping them out. While still hot, roll them in the salted grated coconut and serve.
The balls sink at first and are done once they rise and float to the surface. Don't forget to lightly salt and steam the grated coconut before rolling, or it will spoil quickly.
Palm şekerini bulamadığım şehirlerde yaşayanlar için esmer şekerle aynı sonucu alabilir miyiz, yoksa akışkanlığı yetersiz mi kalır? Ayrıca topları kaynatırken 2 dakika yüzdükten sonra hemen mi çıkarmalıyım yoksa biraz daha mı beklemeliyim?
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