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RECIPE
8 INGREDIENTS9 STEPS38MIN

Onde Onde

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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.
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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.
38MIN
Total Time

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
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

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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 (100 gram) with Salt (1 teaspoon). 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 (100 gram) into small pieces. Add in Granulated Sugar (1 tablespoon) and mix until well combined. Then set aside.
Step 3
Place Pandan Leaves (10) into a blender and then add Water (200 milliliter). Blend until fine and strain the juice. Reserve the blended leaves.
Step 4
To make the dough, first flour a wide bowl. Place Sweet Potato (180 gram) in and flatten on the floured surface. Add half the pandan juice and continue to mix. Add Sweet Glutinous Rice Flour (200 gram) 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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