Onde-Onde Dessert

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Onde-onde is a kind of Malaysian kueh which are usually served as dessert or eaten during teatime. Indonesia and other Southeast Asia country may consume it too. It is a simple food made from glutinous rice flour and palm sugar covered in fresh grated coconut. It is round in shape, like small balls. The size of onde-onde may vary, between 2 cm to 3 cm in diameter. It is usually made based on the palm sugar filling size and shape. The palm sugar filling gives surprise effect in the mouth while the sweetness of palm sugar and saltiness of the grated coconut contradicts each other giving a satisfaction for the one who eat it. 

Onde-onde is a traditional food originated from Nusantara. However the size and ingredients used in making onde-onde may differ from place to place. In some area the size of the dessert is bigger, while in another area they may be made smaller. Different types of palm sugar or brown sugar may be used in making onde-onde, depending on the availability of the ingredients in the area. 

Ready in about 1 1/2 hour  

Ingredients
  • 500 gram glutinous rice flour
  • About 200 gram palm sugar
  • Water
  • Green food coloring (taste better if use Pandan Juice)
  • 1 young coconut flesh (grated)
  • Salt
  • Banana leaves / Pandan leaves (optional)
Methods
  • Dice palm sugar into about 1 cm cubes and set aside.
  • Take a medium pot and fill 3/4 of it with water. Boil it on medium heat.
  • Meanwhile pour the flour into a large bowl. Take 1 cup of water and mix it with 1/2 tsp of green food coloring. You can also use pandan juice. The flavor and aroma is better. 
  • Mix the water with the flour until it become soft dough, and the flour does not stick to the hand. Add more water if necessary. 
  • Meanwhile take a steamer and put the pandan or banana leaves at the bottom of the steamer tray. Mix the grated coconut with 1 1/2 tsp salt and mix well. Pour on the leaves on cook on steamer for 10 minutes. Let it cool and set aside. 
  • Bring the dough and diced palm sugar near the pot with boiling water. Take a small amount of dough and form a ball with about 2 cm in diameter. Then flatten it. 
  • Fill a diced palm sugar into the flattened ball and reform it back into a ball, wrapping the palm sugar within. 
  • Put the ball into the boiling water. Repeat with another ball until some of the balls in the pot float. 
  • Take out the floating balls and cover it with steamed grated coconut. Repeat until no dough or palm sugar left. 
  • Serve. 




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