Best Onde Onde Recipes

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 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.

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!