Onde-onde, the little rice cakes filled with gula melaka, I suppose, are easy to make. Once, in a camping trip I witnessed some school children making them. They just made a dough out of glutinous rice flour and rice flour, wrapped a little piece of gula melaka, Malaysia's coconut palm sugar that is, with the dough; and after shaping them into little balls, dropped them into boiling water. The balls would float to the surface when cooked and then, they would be coated with grated coconut. Onde-onde are usually green since they are infused with daun pandan extract and in modern time, with green colouring, too. I came home once to some homemade onde-onde which were white. Nevertheless, it was still heaven when you bite the onde-onde and the gula melaka oozed out sweetness.
Now, where is the onde-onde?
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