Onde Onde Malaysian Coconut Poppers Recipes

ONDE-ONDE

Steps:

• In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
• When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.
• Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
• Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
• Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.

ONDE ONDE (MALAYSIAN COCONUT POPPERS)

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!

ONDE ONDE

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.