Onde Onde Kuih 椰丝球
Onde Onde (Ondeh Ondeh) is a popular traditional kuih in Malaysia. Chewy soft glutinous rice balls with aromatic palm sugar filling and coconut coating. Simply delicious!
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams glutinous rice flour (sifted)
- 180 grams orange sweet potato (cooked, peeled and mashed)
- 10 pandan leaves (cut into thin strips)
- 200 ml water
- 100 grams palm sugar (crushed)
- 1 tbsp sugar
- 100 grams grated coconut (from young coconut)
- 1 tsp salt
Instructions
- 1
Prepare Coating:
- 2
Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the filling.
- 3
Prepare Filling:
- 4
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.
- 5
Prepare Dough:
- 6
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.
- 7
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.
- 8
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.
- 9
Make Onde Onde:
- 10
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.
- 11
Cook Onde-Onde:
- 12
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.
- 13
Roll and coat each cooked onde onde with young grated coconut.
- 14
These onde onde can be served warm or at room temperature. So Enjoy!