How To Make Onde-Onde
Updated: Apr 2, 2020
Onde - onde also known as glutinous rice ball is one of Malaysian's famous traditional dessert. Onde - onde is made out of pandan flavoured skin wraps with semi-melted brown sugar coated with fresh grated coconut. We advice to enjoy the onde onde with mouth close as the semi melted brown sugar would burst upon the first bite.
Ingredients for Onde - Onde
20 pcs pandan leaves 100 gm water 140 gm glutinous flour ½ tsp castor sugar 200 gm fresh grated coconut (steam) ¼ tsp salt 1 pcs palm brown sugar / gula melaka (shredded or chop)
Blend pandan leaves with 100 gm of water. Strain out the blended pandan juice with a sieve. Sieve the pandan juice a few more times to ensure there is no small pandan leave chunks in the pandan juice.
Mix the sugar and glutinous flour together. Than, slowly pour in pandan juice (little by little) into the glutinous flour. Use your hand to mix them together until it become a solid dough. Set the dough a side to rest for 5 minutes.
** Do not pour in too much of the pandan juice at the beginning. Slowly add in more if the dough appears to break or too dry.
Take about 7gm of dough (if you do not have a scale, you may eyeball it accordingly to the size of a small grape), roll it into a sphere, than flatten it. Scoop half teaspoon of brown sugar and place them in the middle of the dough. Wrap the brown sugar by folding the sides of the dough into the center point.
Mix the fresh grated coconut with 1/4 teaspoon of salt. Hot steam the grated coconut for about 10 minutes. Once done, set it a side.
Boil a pot of hot water and place the glutinous rice balls in. Leave them there to boil for a few minutes. When the glutinous rice balls start to float on the water surface, it's time to scoop them up into the bowl of warmly steamed grated coconut.
Gently toss the glutinous rice ball around the grated coconut with a spoon until all surfaces are nicely stick with grated coconut. Scoop them out onto a serving plate and they are ready to be served.
Pair it with your favorite dessert soup for double indulgence. 😋