Cooking Instructions
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Step 1
In a flat bowl, mix
Unsweetened Shredded Coconut (1 cup)
with
Salt (1 tsp)
. Place the bowl in a skillet with an inch or so of simmering water. Cover, steam for about 5 minutes, then set aside. Next, prepare the filling.
Step 2
Crush
Palm Sugar (3/4 cup)
into small pieces. Add in
Granulated Sugar (1 Tbsp)
and mix until well combined. Then set aside.
Step 3
Place
Pandan Leaves (10)
into a blender and then add
Water (3/4 cup)
. Blend until fine and strain the juice. Reserve the blended leaves.
Step 4
To make the dough, first flour a wide bowl. Place
Sweet Potatoes (1 cup)
in and flatten on the floured surface. Add half the pandan juice and continue to mix. Add
Sweet Glutinous Rice Flour (1 1/3 cups)
in 2 batches and knead into a smooth dough. If it seems too dry, add some more juice.
Step 5
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. Be sure to seal the balls of dough. Otherwise, the palm sugar will ooze out when boiled.
Step 6
As you finish making them, Cover the filled Onde Onde with a tea towel to ensure they do not dry up. If they do dry and fine cracks appear, moisten with a little water and seal again.
Step 7
In a pot of water, add the blended pandan leaves and the remaining 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.
Step 8
Roll and coat each cooked Onde Onde with the grated coconut.
Step 9
These Onde Onde can be served warm or at room temperature.
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