Steam Oven Recipe: Gula Melaka Glutinous Rice Balls

 

Steamed Gula Melaka Glutinous Rice Balls (Onde-Onde Inspired)

These steamed glutinous rice balls are a delightful twist on the traditional Onde-Onde. Instead of boiling, we leverage the precise temperature control and gentle cooking of a steam oven to create perfectly tender and chewy orbs. The molten Gula Melaka filling bursts forth with rich, caramel sweetness, while fresh grated coconut adds a lovely texture and aroma.

Short Telling: Imagine a delicate, bouncy sphere, warm and yielding to the touch. As you bite into it, a rush of smoky, caramel Gula Melaka oozes out, perfectly complemented by the soft chewiness of the glutinous rice and the subtle sweetness of fresh coconut.⁵ This is a comforting, fragrant, and truly addictive dessert, made effortlessly in your steam oven.

Ingredients:

For the Glutinous Rice Balls:

• 200g Glutinous Rice Flour (also known as Sweet Rice Flour)
• 150ml Warm Water (approximately, adjust as needed)
• 2-3 drops Pandan Extract (optional, for natural green colour and fragrance)
• Pinch of Salt

For the Gula Melaka Filling:

• 100g Gula Melaka, finely chopped or grated (ensures even melting)
• 1 tbsp Water

For the Coating:

• 100g Freshly Grated Coconut (desiccated coconut can be used but rehydrate with a little water first)
• 1/4 tsp Salt

Instructions & Method:

1. Prepare the Gula Melaka Filling:

• In a small saucepan, combine the finely chopped Gula Melaka and 1 tablespoon of water.
• Heat over low heat, stirring constantly, until the Gula Melaka is fully melted and forms a thick syrup. Be careful not to let it caramelise further.
• Remove from heat and let it cool completely. Once cool, it will thicken. If it's too hard to work with, gently rewarm it.

2. Prepare the Coconut Coating:

• In a shallow dish, combine the freshly grated coconut and salt. Mix well.
• Set aside.

3. Prepare the Glutinous Rice Dough:

• In a large mixing bowl, combine the glutinous rice flour and a pinch of salt.
• Gradually add the warm water, a little at a time, mixing with your hands until a soft, pliable dough forms.
• If using, add the pandan extract at this stage and knead until the colour is evenly distributed.
• The dough should be firm enough to handle but not sticky. Adjust water or flour as needed.

4. Shape the Rice Balls:

• Take a small portion of dough (about the size of a marble or a small teaspoon).
• Flatten it into a disc in the palm of your hand.
• Place a small amount of the cooled Gula Melaka filling in the centre of the disc (start with a small amount until you get the hang of it, about 1/4 to 1/2 teaspoon).
• Carefully bring the edges of the dough together to enclose the filling, pinching tightly to seal.
• Gently roll the dough between your palms to form a smooth ball. Ensure there are no cracks, as the filling might leak during steaming.
• Repeat with the remaining dough and filling.

5. Steam Oven Cooking:

• Prepare the Steam Oven: Fill the water tank of your steam oven.
• Arrange the Rice Balls: Lightly grease your steam oven tray or line it with parchment paper to prevent sticking. Arrange the glutinous rice balls on the tray, leaving a small space between each.
• Steam: Place the tray in the steam oven. Set the steam oven to 100°C (212°F) and steam for 8-10 minutes, or until the rice balls appear translucent and slightly puffed. The exact time may vary slightly depending on your steam oven and the size of your balls.

6. Coat and Serve:

• Carefully remove the steamed glutinous rice balls from the oven. They will be hot and sticky.
• Immediately, while still warm, roll each rice ball generously in the prepared grated coconut mixture, ensuring it's fully coated.
• Serve warm and enjoy the bursting Gula Melaka surprise!

Tips for Success:

• Dough Consistency is Key: The glutinous rice dough should be soft and pliable but not overly wet or dry. If it's too dry, it will crack; too wet, and it will be difficult to handle.
• Don't Overfill: Start with a small amount of Gula Melaka filling. Too much, and it will be difficult to seal, leading to leaks during steaming.
• Seal Tightly: Ensure the dough is completely sealed around the Gula Melaka filling. Any small opening can cause the filling to leak out.
• Even Sizing: Try to make your rice balls a similar size for even cooking.
• Steam Immediately: Once shaped, steam the rice balls relatively quickly. Letting them sit for too long can cause them to dry out or stick together.
• Fresh Grated Coconut: While desiccated can work, freshly grated coconut provides the best texture and aroma. If using desiccated, soak it in a little warm water for 10-15 minutes, then drain before mixing with salt.
• Serve Warm: These rice balls are best enjoyed warm when the Gula Melaka filling is still molten and gooey.⁶
  
• Storage: If you have leftovers, store them in an airtight container at room temperature for a few hours. They are best eaten fresh. Reheating can be done gently in the steam oven for a few minutes to soften them again, but the texture might change slightly.