Comments on: IMBB #14: Orange Onde Onde

By: Jaime

Jaime — Fri, 07 Jul 2006 11:18:28 +0000

hi!
i chanced upon your site when i was searching for ondeh ondeh recipes. is this the original ondeh ondeh recipe? i’ve never had ondeh ondeh before, but my bf loves it and his bday is coming up. do u happen to have the original recipe? the one where the ondeh ondeh’s all green? thanks!

By: wanching

wanching — Sun, 11 Dec 2005 10:50:56 +0000

how many onde-onde can this recipe make (approx)?

By: Julia

Julia — Sun, 02 Oct 2005 17:44:41 +0000

Hi Jaime,
Don’t worry. It’s perfectly alright to omit the tapioca flour and use only glutinuous rice flour. The tapioca flour simply gives a more bouncy and chewy texture to the dough.
Many Asian pastries and rice cakes are made of rice flour or glutinuous rice flour, and the dough is cooked either by boiling or steaming. When hot or cooled to room temperature, the rice dough is soft, sticky, and chewy.
However, after being refrigerated, the cold dough becomes rock hard. Hence, rice cakes or pastries are best eaten on the day they are made. But if there are leftovers which you need to store in the fridge, you could gently steam them to restore them to their soft texture.

By: Jaime

Jaime — Sun, 02 Oct 2005 00:01:07 +0000

Hi Julia,
I’ve did the same and followed the same recipe except I did not use tapioca flour and I’ve used the entire packet of the glutinous flour, but mine when first cooked it was soft but when kept in the refigerator, it became hard like stone. Do you know why?

By: Julia

Julia — Mon, 02 May 2005 17:01:09 +0000

Hi kai,
Thanks so much. You’re too kind!

By: kai

kai — Mon, 02 May 2005 09:30:15 +0000

hey i was just food blog surfing..love this place and have kept coming back to look at the lovely pics..really make overseas singaporeans like me miss singapore like crazy haha. but seriously this blog is great!

By: Julia

Julia — Sun, 01 May 2005 18:47:19 +0000

Hi Phan,
Thank you so much. Coming from a great chef like you, that’s a really big pat on the back.
Hi Anne,
Thanks for dropping in! There’s a pic of gula melaka at the following link:
http://www.aromacookery.com/aromacookery/2005/01/post.html
As for tapioca and glutinous rice flour, they might be available in Asian grocery stores.

By: Anne

Anne — Fri, 29 Apr 2005 07:18:25 +0000

They sound, and look, so good! But I’m dying to know – WHAT is gula melaka?? I doubt I can find it, or the tapioca, or the rice flour for that matter – but it sure sounds intriguing!

By: Phan

Phan — Thu, 28 Apr 2005 22:04:35 +0000

Julia,
I can’t resist looking at those ondeh ondeh again. They are so pretty. Thanks for the inspiration.

By: Julia

Julia — Thu, 28 Apr 2005 16:15:23 +0000

Hi gwenda,
Hope you’ll like the recipe.