这就是onde-onde了，我把它命名为pandan粒粒香。。嘻嘻，原因在于这onde-onde利用了pandan叶的香味，椰糖的香甜和椰丝的香脆口干（全部的材料都香。。再加上外表圆圆一粒粒，所以就叫粒粒香了）XD
还记得，这糕点是我小时候入厨学的第一道糕点，师傅就是我阿麼和妈妈了。我想应该是做这糕点的步骤不会很复杂， 而且对初学者的我还算是安全的一道甜品，所以才会成为了我所学的第一道糕点吧。
虽然说它的步骤不复杂，但无可否认，要做出美味又有卖相的onde-onde可不容易呢。不止要有耐心，还有细心，对这哪面粉团要温柔体贴，放入馅料，慢慢的，一粒一粒挫。。。刚开始时还失败了好几次（在下水时，我的onde-onde爆炸了T.T),不过，虧我还是一个挺有耐心的人，慢慢的学会技巧，后来的都还算是成功了。。所谓失败乃成功之母阿。。呵呵
在学习的过程当中，我也领悟了一件事，其实要煮出一道食物除了味道与卖相以外，更重要的是过程还有用心了。。。相信用心烹饪出来的食物，吃的人一定会感觉的到吧！^^
如今，成功的onde-onde，一当放入口里，一咬；溶化了的椰糖就在口里爆出，（甜甜的椰糖浆就像初恋般的甜蜜）加上pandan香糯米软软嫩嫩的，外面的椰丝香中带点咸，脆脆的，很有口感哦。。。
Ondeh-ondeh
This is what so called ondeh-ondeh or some might called them glutinous rice balls. As for me, I prefer to called it "Sugar Bomb". This is because I find it kinda interesting and enjoyable when consumed, especially when I bite, there will be explosion f sugar bursting inside my mouth. It is sweet, just like the sweetness of first love~ ^^
These ondeh-ondeh is a type of malay desserts, round in shape, green in color( pandan extract), with "gula melaka" filling inside, coated with fresh grated coconut and this is the basic ingredient of these cute little sugar bomb.The ingredients though is simple, but it is quite a challenge to make all these sugar bomb into perfectly round and same sizes, and to maintain the same level of sweetness. In fact, these sugar bomb was the first kuih that I learnt when I first stepped into kitchen. My gradma and my mom were my 'sifu'. I guess, mayb because of the ingredients and the steps are not so dangerous for a young little girl(me) to learn.
All the way to prepare this, I realize that the taste of the food is not only based on how it looks or how it taste, but it depands alot on how it was prepared, how much 'heart' has the person put into while preparing a particular dish. Perhaps, grandma and mom are trying make me realized that enthusiasm and togatherness is important. From dough making, cutting palm sugar, shapping and cooking is not dull at all when we did it it togather, in fact it is enjoyable.
These ondeh-ondeh is a type of malay desserts, round in shape, green in color( pandan extract), with "gula melaka" filling inside, coated with fresh grated coconut and this is the basic ingredient of these cute little sugar bomb.The ingredients though is simple, but it is quite a challenge to make all these sugar bomb into perfectly round and same sizes, and to maintain the same level of sweetness. In fact, these sugar bomb was the first kuih that I learnt when I first stepped into kitchen. My gradma and my mom were my 'sifu'. I guess, mayb because of the ingredients and the steps are not so dangerous for a young little girl(me) to learn.
All the way to prepare this, I realize that the taste of the food is not only based on how it looks or how it taste, but it depands alot on how it was prepared, how much 'heart' has the person put into while preparing a particular dish. Perhaps, grandma and mom are trying make me realized that enthusiasm and togatherness is important. From dough making, cutting palm sugar, shapping and cooking is not dull at all when we did it it togather, in fact it is enjoyable.
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