tag:blogger.com,1999:blog-3278785272831556294.post4619575475202377802..comments2012-01-02T13:54:29.919+01:00Romyhttp://www.blogger.com/profile/11224322394306800225noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3278785272831556294.post-8570992066015024982012-01-02T13:54:29.919+01:002012-01-02T13:54:29.919+01:00This is a Malaysian dessert, and my absolute fave :) Palm sugar is Gula Melaka in Malay - it&#39;s not from a palm date but rather sap from a coconut tree! (http://thestar.com.my/metro/story.asp?file=/2011/8/10/southneast/9256763&amp;sec=southneast) It is far more flavourful than normal sugar or coconut sugar from thailand (which is a lighter colour), which was the only thing I could find in Zurich. Will definitely look for Thahn Hung, I haven&#39;t been there yet and it&#39;s just behind my university!! Thanks!<br /><br />Also, I love having crunchy pieces in my onde-onde! I think the reason why your sugar didnt melt completely is because the walls of your onde-onde is quite thick (which also makes it more chewy). I would try to roll with less dough for a lighter taste... Another trick my mum taught me is that the balls will float as soon as they are cooked enough, so we never go with a fixed time for boiling. The &quot;mother dough&quot; technique is something new to me and I will certainly try it! Time for me to go get some rice flour me thinks :)chiahttp://www.blogger.com/profile/00627915371952486502noreply@blogger.comtag:blogger.com,1999:blog-3278785272831556294.post-70769578325047561122010-08-26T14:02:13.571+02:002010-08-26T14:02:13.571+02:00Hi Romy, thanks for stopping by my blog :-) I see you are a bit of a foodie, which means I see will be stopping by here quite frequently to drool over the pictures you post. I love food! Cheers :-)Caitiehttp://www.blogger.com/profile/16743299762848830192noreply@blogger.comtag:blogger.com,1999:blog-3278785272831556294.post-3969653097658026812010-08-09T00:39:16.162+02:002010-08-09T00:39:16.162+02:00Very adventurous! I have rarely cooked Asian dishes at home, but you executed this one beautifully.Apples and Butterhttp://www.blogger.com/profile/07783443134166903796noreply@blogger.comtag:blogger.com,1999:blog-3278785272831556294.post-13180513431494161372010-08-04T03:10:39.162+02:002010-08-04T03:10:39.162+02:00palm sugar = date sugar? palm dates, right? I really like dates - yum!<br /><br />These look amazing, and I was just at the International Food Market today and saw &quot;glutinous rice flour.&quot; <br /><br />And the mint-swiss-rolly thing - WOW!<br /><br />Know you had a blast in MA/CT. Can&#39;t believe you were so close! :(Melaniehttp://www.blogger.com/profile/12373256318350574497noreply@blogger.comtag:blogger.com,1999:blog-3278785272831556294.post-46039136017353057082010-08-03T21:40:39.180+02:002010-08-03T21:40:39.180+02:00wow, wow, wow! What beautiful photos! (and the recipe looks quite amazing too! lol) xxMomnoreply@blogger.comtag:blogger.com,1999:blog-3278785272831556294.post-56214106950447123822010-08-03T19:52:34.724+02:002010-08-03T19:52:34.724+02:00I LOVE those dumplings! Pandan has such a lovely flavor and so does palm sugar. Wonderful!<br /><br />Cheers,<br /><br />RosaRosa's Yummy Yumshttp://www.blogger.com/profile/04130051839810091958noreply@blogger.com