Onde-Onde 是一种马来传统糕点，制作主料有糯米粉，蜂蜜，椰絲，

Onde-Onde 是一种马来传统糕点，制作主料有糯米粉，蜂蜜，椰絲，鹽，水和班蘭葉等。它在馬來西亞，印度尼西亞及文莱是很普遍及受欢迎的糕点。

產量: 34粒

材料：
熟番薯 - 400g
糯米粉 - 160g
麵粉 - 60g
椰糖- 適量[1份煮成椰糖漿] [一份原椰糖切小塊]
刨椰絲 - 1碗
鹽 - 少許
班蘭葉 - 4片 [攪汁]
水 - 少许 [煮椰糖浆用]

作法：


1. 把班蘭葉切小片，加入少許水份放入攪拌器打碎，取汁備用。
2. 一份椰糖加入少量水煮成椰糖浆，备用。另一份椰糖用刀切成小四方块[大约0.5mm大小] 备用。
3. 椰絲加入少許鹽拌勻，入鍋蒸5分鐘取出備用。番薯蒸熟壓成泥，待涼備用。
3.將番薯泥，糯米粉，麵粉混合班蘭汁揉成光滑免團，靜置一旁休息10-15分鐘。
4. 把麵團揉長，切成小塊，揉圓球，用手指壓出一個凹把一小塊椰糖放入，再倒入少許椰糖漿，收口再揉成圓球狀。重複做完全部面皮為止。
5. 鍋中燒開一鍋水，放入椰糖球，煮汁浮起，倒入椰絲裡沾上椰絲，即可。
6.待稍微涼，放入冰箱冰冷，更加好吃！

ผลลัพธ์ (อังกฤษ) 2:

Onde-Onde is a traditional Malay cakes, glutinous rice flour production Ingredients, honey, coconut, salt, water and pandan leaves. It is in Malaysia, Indonesia and Brunei are very common and popular pastries. Yield: 34 Ingredients: Cooked potatoes - 400g rice flour - 160g flour - 60g palm sugar - to taste [1 boiled coconut syrup] [a former coconut sugar cut into small pieces] plane coconut --1 bowl of salt - a little pandan LEAF SIZE - 4 [stir juice] water - a little [boiled with coconut syrup] practice: 1. pandan leaves cut into small pieces, add a little water into the blender smashed juice stand. 2. A small amount of boiled into palm sugar coconut syrup and set aside. Coconut sugar knife to cut another small four-square [about 0.5mm size] alternate. 3. Add a little salt and mix shredded coconut, wok steam 5 minutes remove the spare. Sweet potatoes steamed pressed into the mud, and let cool reserve. 3. Place the sweet potato puree, rice flour, wheat flour mixed pandan juice knead smooth Free group, standing aside to rest for 10-15 minutes. 4. Place the dough long, cut into small pieces, rub the ball with your fingers to press out a recess into a small palm sugar, then pour a little coconut syrup, shut again bunched up round ball. Repeat to finish up all the dough. 5. pot boil a pot of water, add coconut sugar balls, float broth, pour in coconut coated with coconut, you can. 6. to be a little cool in the refrigerator cold, even more delicious!

ผลลัพธ์ (อังกฤษ) 3:

Onde-Onde is a traditional Malay pastry making, is the main ingredient of glutinous rice flour, honey, coconut, salt, water and pandan leaves etc.. It is a popular and popular cake in Malaysia, Indonesia and Brunei. Output: 34




grain material: sweet potato cooked glutinous rice flour - 400g
- 160g
- 60g
- the amount of flour, coconut sugar [1 boiled coconut syrup] [a raw coconut coconut sugar cut small pieces]
plane - 1

- a little bowl of salt - 4 tablets [pandan juice]
water - [a little boiled coconut syrup with]

approach:
1. to pandan leaves

pieces, add a little water into the blender smashed juice standby.
2.A small amount of coconut sugar added to the coconut syrup, standby. Another coconut sugar with a knife cut into small squares [size] reserve of about 0.5mm.
3. coconut with a little salt and mix well, steam for 5 minutes out of standby. Steamed potatoes mashed, cool standby.
3. sweet potato mud glutinous rice flour, flour, mixed juice pandan and knead until smooth free, standing aside to rest 10-15 minutes.
4. knead the dough, cut into pieces, rub the ball with the fingers, press a concave put a small piece of coconut sugar into, and then pour a little coconut syrup, then knead into a ball. Repeat all finished dough so far.
5. in the pot boil a pot of water, add coconut sugar, boiled juice float,Pour in the coconut and coconut, then.
6. to be a little cold, cold in the refrigerator, more delicious!