ONDE ONDE
These Indonesian dessert dumplings traditionally call for fresh coconut, which adheres to the brown-sugar-filled dumplings more readily than packaged coconut. Pandan, popular in Southeast Asian cooking, has a floral aroma and a slightly nutty flavor. It also adds a green tint to the dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir together flour, coconut milk, and salt in a medium bowl until a thick paste forms. Add pandan if desired, drop by drop, until dough is very pale green.
- With floured hands, roll 2 tablespoons dough into a ball, and use your thumb to make a deep indentation in center. Place 1/2 teaspoon sugar in center, pinch to enclose sugar, and press to seal. Roll into a ball. Roll in flour to coat lightly, and place on a parchment-lined baking sheet. Repeat with remaining dumplings.
- Bring a large pot of water to a boil. Add 6 dumplings, and gently stir to prevent them from sticking together. Cook until filling has melted, 10 to 12 minutes (you will need to remove a dumpling and break it open to check). Using a slotted spoon, transfer dumplings to a clean kitchen towel, rolling them gently to dry slightly. Repeat.
- Place coconut on a plate, and roll warm dumplings in coconut to coat. Let cool completely. Serve immediately, or wrap tightly in plastic. Dumplings are best the day they are made.
ONDE-ONDE BALL
Wondering what is this? It's a very popular dessert in my country. I used to buy it but then I found this recipe on local newspaper. The ingredients are so simple and inexpensive. Really easy to do. You just need 1 or 2 bucks to do this. The filling will simply melt in your mouth. Trust me, children and adult will love it!!
Provided by brenda86
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Pound pandan leaves, add a little water and pound.
- Strain using a sieve to obtain thick green colour juice and put aside.
- Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
- Pour in hot water and pandan juice, stir well to form a smooth dough.
- If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
- Divide dough into 20 small pieces and form lime-size balls.
- Flatten each piece on your palm.
- Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
- You have to wrap up carefully so the filling won't leak when bring to boil.
- Drop the onde-onde into boiling water.
- When the balls are cooked they will float.
- Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
- Pick it up, put on plate and serve.
Nutrition Facts : Calories 39.3, Fat 0.1, Sodium 15.9, Carbohydrate 8.7, Fiber 0.2, Sugar 0.7, Protein 0.6
ONDE ONDE (MALAYSIAN COCONUT POPPERS)
I'm currently living in Kuala Lumpur, Malaysia, and my friend has gotten me hooked on these little gems even though I don't care for Coconuts! I realize that the ingredients may be very difficult to get, but if you have access to them, do try these, they're great! I got the recipe from www.malaysianfood.net. I don't really know how many this makes (so I just guessed!), as it's available everywhere here, and I've yet to make it. Also, the program doesn't recognize gula Melaka (sugar from Malacca), so I've put in the substitute in the main part of the recipe, but there's really nothing like gula Melaka!
Provided by Canuck Mum
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.
- Sieve glutinous flour into a large bowl
- Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]
- Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.
- Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].
- Roll again to make it into a small ball
- Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.
- Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.
- Roll the cooked glutinous balls over the coconut.
- Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!
Nutrition Facts :
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- Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.
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