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RECIPE
8 INGREDIENTS 9 STEPS 38min

Onde Onde

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.
Onde Onde Recipe | SideChef
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.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
38min
Total Time
$0.41
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 1/3 cups
Sweet Glutinous Rice Flour
1 cup
Sweet Potatoes , cooked, peeled, mashed
10
Pandan Leaves
cut into thin strips
3/4 cup
Water

Filling

3/4 cup
Palm Sugar , crushed

Coating

1 cup
Unsweetened Shredded Coconut
1 tsp
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
162
FAT
5.0 g
PROTEIN
1.9 g
CARBS
26.6 g

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 with grated coconut.

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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Nutrition Per Serving
Calories
162
% Daily Value*
Fat
5.0 g
6%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
26.6 g
10%
Fiber
2.1 g
8%
Sugars
9.2 g
--
Protein
1.9 g
4%
Sodium
228.1 mg
10%
Vitamin D
--
--
Calcium
6.9 mg
1%
Iron
0.1 mg
1%
Potassium
112.9 mg
2%
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