Thursday, November 25, 2010

Buah Melaka (Glutinous Pandan Flavoured Balls)

This is another Malaysian favorite for tea time. My late father used to love this and mum always makes them using the pandan leaves from the backyard for that lovely aromatic flavour and the lovely green colour. Buah Melaka gets its name from the sweet palm sugar also known as Gula Melaka that fills the center when you bite into this treat. You can easily get  palm sugar from any Asian grocer. This dessert is also known as Onde Onde but dont ask me why it is named so. 

250 g Glutinous Rice Flour
200 ml Pandan Juice (see note)
150 g  Gula Melaka (Palm Sugar), finely chopped
100 g dessicated coconut
A Pinch Of Salt
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. 
Mix the coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
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.
Coat the rice balls with the coconut and serve immediately.
Pandan Juice:
 Blend 10 Pandan leaves with 220 ml water and sieve through muslin cloth to obtain the clear juice.

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