Buah Melaka
Makan Tengah Hari • Malaysia
How to Make Buah Melaka (Traditional & Healthy Version)
Buah Melaka, also known as Ondeh-Ondeh in some Malaysian communities, is a beloved traditional kuih (sweet snack) found across Malaysia. This delightful treat is made from glutinous rice flour infused with pandan (screwpine) juice, giving it its signature green hue and fragrant aroma. Each ball is filled with gula Melaka (palm sugar), which melts into a gooey center, and then rolled in freshly grated coconut. The result is a burst of sweetness and coconut goodness with every bite. Deeply rooted in Malaysia’s multicultural heritage, Buah Melaka is often enjoyed during festive occasions, family gatherings, and tea time. The use of local ingredients like pandan leaves and gula Melaka highlights the richness of Malaysian agriculture and culinary tradition. As a vegetarian dessert, it is suitable for many dietary preferences and is a wonderful introduction to the world of Malaysian kuih. Its chewy texture, aromatic flavor, and natural sweetness make it a favorite among people of all ages. Choosing Buah Melaka is not only a celebration of Malaysian culture but also a step towards making healthier dessert choices—especially when prepared with mindful ingredients and minimal processed sugar.
Bahan-bahan(untuk 4-5 balls per serving)
- 1 cup Glutinous rice flour (tepung pulut)
- 6 leaves Pandan leaves (blended with water for pandan juice)
- 1/2 cup Water (for pandan juice and dough)
- 1/4 cup Gula Melaka (palm sugar, finely chopped)
- 1 cup Fresh grated coconut (white part only, kukus (steamed) lightly with salt)
- 1/4 tsp Fine sea salt (for coconut)
- as needed Extra water (to adjust dough consistency) - pilihan
Arahan
- 1
Prepare pandan juice by blending pandan leaves with 1/2 cup water. Strain and reserve the green liquid.
5 minutes
For deeper color and flavor, use only fresh pandan leaves.
- 2
In a mixing bowl, combine glutinous rice flour with pandan juice. Knead until a soft, pliable dough forms. Add extra water if needed, a little at a time.
5 minutes
Dough should be moist but not sticky.
- 3
Divide dough into small balls (about 1-inch each). Flatten each ball and fill the center with a pinch of chopped gula Melaka. Seal and roll back into a smooth ball.
7 minutes
Ensure the gula Melaka is well-sealed to prevent leakage during boiling.
- 4
Bring a pot of water to boil. Gently drop the filled balls into the boiling water. Cook until they float to the surface (about 3-4 minutes).
4 minutes
Do not overcrowd the pot; cook in batches if necessary.
Kenapa hidangan ini sihat
This Buah Melaka recipe is a healthier dessert option as it uses natural sweeteners and avoids deep frying or artificial additives. The use of pandan and fresh coconut supports local agriculture and provides dietary fiber, while the portion-controlled nature helps with calorie management. By making it from scratch, you can limit the amount of sugar and enjoy a treat that is both satisfying and suitable for a health-conscious diet.
Buah Melaka is made primarily from glutinous rice flour, which provides complex carbohydrates for energy. The natural sweetness comes from gula Melaka, a traditional Malaysian palm sugar rich in minerals like potassium and iron. Pandan leaves not only add aroma but also contain antioxidants. By steaming the grated coconut and minimizing added salt, the dish remains low in sodium and free from trans fats. This recipe is cholesterol-free, vegetarian, and can be adapted for vegan diets by ensuring the coconut is freshly grated and not processed.
Petua
- 💡Tip 1: Use only freshly squeezed pandan juice for the best color and aroma.
- 💡Tip 2: Chop gula Melaka finely to ensure even melting inside the kuih.
- 💡Tip 3: Steam grated coconut with a pinch of salt to extend freshness and enhance flavor.
Penyimpanan & hidangan
Store Buah Melaka in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate for up to 2 days, but allow to come to room temperature before serving to restore texture. Avoid freezing as it changes the texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
