Onde Onde Recipes

ONDE ONDE KUIH 椰丝球

Steps:

• Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the filling.
• Crush palm sugar into small pieces. Add in 1 tbsp sugar and mix till well combined. Then set aside. And we're ready to prepare the Onde Onde dough.
• First, prepare pandan juice. Cut pandan leaves into very small strips. Put into a blender and then add 200ml water. Blend till fine and strain the juice.
• Next, prepare sweet potato paste. Cook sweet potatoes by boiling or steaming in a pot. Then peeled and mashed into a paste. And we're ready to make the dough.
• To make the dough, first flour a wide bowl. Put mashed sweet potato on top and flatten on floured surface. Then add pandan juice and continue to mix. Add glutinous rice flour in 2 batches and knead into a smooth dough.
• Divide into small doughs and wrap each dough with palm sugar filling. Then roll into balls. And we're ready to cook the filled onde-onde.
• In a pot of water, add knotted pandan leaves and balance of pandan juice. Then bring to a boil. Lightly put in the rolled dough balls and simmer until cooked whereby the dough balls float to the surface.
• Roll and coat each cooked onde onde with young grated coconut.
• These onde onde can be served warm or at room temperature. So Enjoy!

ONDE-ONDE

Steps:

• Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
• Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling 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 small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
• 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 toss in grated coconut.

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.

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 BALL

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.