Onde Onde (Glutinous Balls with Palm Sugar FIlling) 椰丝椰糖球 |Nyonya Kueh | Cook with Pam ASIA TO OZ

Nyonya Onde Onde (Glutinous Balls with Palm Sugar FIlling) 娘惹椰丝椰糖球 |Nyonya Kueh | Cook with Pam ASIA TO OZ Ingredients / 材料 (Makes 20 balls) 200 g fresh grated coconut/ 200克白椰丝 1/2 tsp salt / 1/2 茶匙盐 250 g glutinous rice flour / 250克糯米粉 1 tbsp tapioca flour / 1汤匙木薯粉 6-8 pandan leaf / 6-8片班兰叶 250ml pandan water / 250毫升水 150g gula melaka (palm sugar) - chopped / 150克椰糖丝 (切小块)_ NOTE: 1. Tapioca flour is added to onde onde (or klepon) to create a firmer, "QQ" (bouncy/chewy) texture, reduce the stickiness of the pure glutinous rice flour dough, and make it easier to handle and shape. It acts as a stabilizer, preventing the balls from losing their shape. 2. Boil the ball with low heat, so that the Gula Melaka will melt properly and the skin will cook properly. Thanks for Watching! 謝謝收看! If you like this video, please like, share and subscribe to my channel. 如果你喜歡此視頻，請點贊，分享和加訂閱