This dip is perfect for party's or snacks or appetizers it's full of flavor... Im from Malta and my grandmother use to make this dip for me as a child its very popular there ... It brings back lots of yummy memories lol...they usually use dry beans and soak over night and boil for about a hour but it's so much easier to use canned beans.. Enjoy!

#Orange-colour

It's very tasty and delicious dishMy full family 👪 love to eat it#PHW

A French meat pie customarily made by my family around the holidays. Recalling fond memories, as taught to me by my dad. Delicious with a bordelaise sauce.

I Carry this to most group functions. Everyone loves it! :hungry

This is the food I grew up eating.. #themechallenge

a delicious recipe my ex mother in law taught me straight from Puebla mexico

A couple of years ago visited Jamaica on a mission trip. The young woman we stayed with cooked us breakfast, leaving us responsible for our dinner. Nevertheless, she made this 3 x's while we were there and I fell in love. I came home and searched & finally found them. Enjoy!!

After a couple of failed attempts, I'd finally figured out the best combination of ingredients and the correct method to make onde onde. I came across various recipes which called for tapioca starch. I tried to use those recipes, but the onde onde came out hard and the palm sugar does not melt. Onde onde is a bouncy rice ball filled with palm sugar; what fascinating is that it popped inside your mouth with the melted palm sugar. Kinda like a XLB meets mochi.Kueh or kuih is a culinary genre that is fading away. Hardly anyone makes these by hands at their own kitchen anymore. Most are mass-produced from factories. I remember my grandma used to make loads of these for her afternoon high tea session. Imagine an English style afternoon high tea session with all these wonderful kueh.I hope I can breathe new life into this fading genre with a bit of a modern twist. As I was preparing my palm sugar for freezing, I was thinking about melting the sugar into a syrup then freeze them as ice cubes instead. Maybe that will be a better method. I also was painting a picture inside my mind about debunking these onde onde on my plate. Anyway, every time you munch into these, the hot sweet filling will explode in your mouth leaving a hint of pandan and coconut at the back of your mouth. This is the real deal. No artifical coloring or flavoring, unlike the store-bought ones which taste so rubbery and over-sugary-sweet. Without much delay, let's get started with the recipe.