Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup cocoa powder
- 1/2 cup water
- 1/2 cup grated palm sugar
- 1/2 cup desiccated coconut
Special equipment needed:
- Steamer
- Mixing bowl
- Spoon
- Plate
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and cocoa powder.
2. Gradually add water and mix until a dough forms.
3. Divide the dough into small balls.
4. Flatten each ball and place a small amount of grated palm sugar in the center.
5. Fold the dough to enclose the palm sugar and roll into a ball.
6. Repeat until all the dough is used up.
7. Steam the onde-onde for 10-15 minutes until cooked.
8. In a separate bowl, mix the desiccated coconut with a pinch of salt.
9. Roll the cooked onde-onde in the coconut mixture until coated.
10. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 13g
Protein: 1g
Substitutions for ingredients:
- Regular rice flour can be used instead of glutinous rice flour.
- Brown sugar can be used instead of palm sugar.
- Shredded coconut can be used instead of desiccated coconut.
Variations:
- Add a teaspoon of pandan extract to the dough for a fragrant twist.
- Use different fillings such as peanut butter or chocolate chips.
Tips and tricks:
- Make sure the palm sugar is grated finely to prevent lumps in the filling.
- Do not overfill the dough with palm sugar to prevent it from bursting during steaming.
- Wet your hands with water before handling the dough to prevent sticking.
Storage instructions:
Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Steam the onde-onde for 5 minutes to reheat.
Presentation ideas:
Arrange the onde-onde on a plate and sprinkle with extra desiccated coconut.
Garnishes:
Add a drizzle of chocolate sauce or caramel sauce for extra sweetness.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more glutinous rice flour.
Food safety advice:
Make sure the onde-onde is cooked through before serving.
Food history:
Onde-onde is a traditional Indonesian snack made from glutinous rice flour and filled with palm sugar. It is usually coated in desiccated coconut and served as a sweet treat.
Flavor profiles:
The chocolate onde-onde has a sweet and slightly bitter flavor from the cocoa powder. The palm sugar filling adds a caramel-like sweetness, while the desiccated coconut provides a nutty and crunchy texture.
Serving suggestions:
Serve the chocolate onde-onde as a dessert or snack. It is best enjoyed warm.
Related Categories
Cooking Method: N/A
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Region: Malaysian
Taste: Sweet, Rich, Chocolatey, Moist, Coconutty