It is made up of sago and various vegetables and spices.
Origin: Sabah and Sarawak. Also popular in Brunei Darussalam.
A dish served with light soy sauce, flavoured with oil.
Quite popular in Ipoh, Perak.
A dumpling made by Malays during the Eid.
Popular nationwide.
Usually eaten for breakfast in Malaysia, Singapore and Riau Islands province in Indonesia.
Made up of coconut milk, rice, egg. anchovies. peanuts and sambal belacan.
Popular in Southeast Asia and Netherlands. Served hot as a main course . Originated from Java, Indonesia.
Made up various ingredients. Satay meats usually are muttons, beefs and chicken meat.
A popular dish in Malaysia. Can changed into various flavours.
Made up of pandan leaves, special rice from Malaysia, and some Malaysian traditional sweets.
Made from durian fillings. Very popular in Indonesia and Malaysia.
Recipe for onde-onde:
Ingredients:-
- 250g glutinuos rice flour
- 200 ml pandan juice
- 150g Gula Melaka (A special ingredients only in ASEAN)
- 100g grated coconut
- a pinch of sea salt
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated 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 grated coconut and serve immediately.
Cook’s Note:
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.
