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Recipes
Onde Onde

8 INGREDIENTS • 9 STEPS • 38MINS

Onde Onde

Recipe
These petite looking Onde Onde make a popular dessert or a scrumptious tea-time snack anytime, anywhere and for any occasion. They’re simply irresistible and super addictive too. You can never stop with just one.
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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
These petite looking Onde Onde make a popular dessert or a scrumptious tea-time snack anytime, anywhere and for any occasion. They’re simply irresistible and super addictive too. You can never stop with just one.
38MINS
Total Time
$0.41
Cost Per Serving
Ingredients
Servings
12
us / metric
Sweet Glutinous Rice Flour
1 1/3 cups
Sweet Glutinous Rice Flour
Sweet Potato
6.5 oz
Sweet Potatoes, cooked, peeled, mashed
Pandan Leaves
10
Pandan Leaves
cut into thin strips
Water
3/4 cup
Water
Filling
Palm Sugar
3/4 cup
Palm Sugar, crushed
Coating
Unsweetened Shredded Coconut
1 cup
Unsweetened Shredded Coconut
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
162
Fat
5.0 g
Protein
1.9 g
Carbs
26.6 g
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Onde Onde
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author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

Author's Notes

Cooked Onde-Onde will only keep for a day as the grated coconut will get soggy.

To prepare Onde-Onde beforehand: Refrigerate shaped and uncooked Onde-Onde for up to a week or freeze-shaped Onde-Onde in the freezer bag for up to 6 months. Then when needed, just cook the refrigerated or frozen Onde-Onde in boiling water before coating it with grated coconut.
Cooking InstructionsHide images
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 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 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 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 (6.5 oz) 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 4 To make the dough, first flour a wide bowl. Place Sweet Potatoes (6.5 oz) 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 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 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 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.
step 9 These Onde Onde can be served warm or at room temperature.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
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