Onde Onde
Soft and chewy pandan glutinous rice ball filled with sweet gula melaka and coated with grated coconut. An addictive sweet treat that only requires 4 simple ingredients!
- 120g g grated coconut
- 1 tsp salt
- 120 g gula melaka (chopped)
- 250 g glutinous rice flour
- 200 g pandan juice
Add coconut and salt to a plate (if using fresh coconut, steam before use), set aside.
Chop gula melaka, set aside.
Bring a pot of water to boil on the stove.
In a large mixing bowl, add glutinous rice flour and pandan juice. Mix until dough is combined without streaks of flour.
Pinch a small piece of dough and drop it in boiling water. Once dough is cooked and floats, remove and shake off excess water before adding back to the rest of the dough.
Knead dough until smooth. Cover when not in use to prevent dough from drying out.
Portion 15g of dough, flatten and fill with gula melaka. Pinch edges and roll in your palms until you get a smooth ball. Immediately drop in boiling water. Continue assembling while keeping an eye on the pot.
Once rice balls are cooked (when they start floating), remove from pot, shake off excess water, and coat with coconut. Repeat until all remaining rice balls are cooked and coated with coconut.- Serve immediately.
- If you don't have pandan leaves or a blender, sub pandan juice with 200ml water + pandan extract.
- You can use fresh coconut or dry desiccated coconut. The former needs to be steamed before use. For practicality reasons, I prefer the latter as it keeps longer in my kitchen. The fresh coconut tends to go bad in a few days.
- Onde onde is best served on the day but if you have leftovers, cover and keep them in the fridge (although they tend to dry out and turn hard).