Ingredients with Measurements:
- 250g glutinous rice flour
- 150ml pandan juice (made by blending 10 pandan leaves with 150ml water and straining)
- 100g gula melaka (palm sugar), finely chopped
- 100g grated coconut
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Saucepan
- Wooden spoon
- Small spoon
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, salt, and pandan juice. Mix well until a dough forms.
b. Divide the dough into small balls, about 1 inch in diameter.
c. Flatten each ball and place a small piece of chopped gula melaka in the center. Fold the dough over the filling and roll into a ball again. Repeat with the remaining dough and filling.
d. Steam the balls for 10-12 minutes until cooked through.
e. In a saucepan, combine grated coconut, water, coconut milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
f. Remove the cooked balls from the steamer and roll them in the coconut jam mixture until coated.
g. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steamer: Medium-high heat
Saucepan: Medium heat
Serving size:
Makes about 20 onde-onde
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrate: 18g
Dietary fiber: 1g
Sugar: 9g
Protein: 1g
Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring and water.
- Gula melaka can be substituted with brown sugar or regular granulated sugar.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Instead of coconut jam filling, use peanut butter or chocolate spread.
- Add mashed sweet potato or taro to the dough for a different flavor and texture.
Tips and tricks:
- Make sure the gula melaka is finely chopped to prevent it from leaking out of the dough.
- Flatten the dough balls evenly to ensure the filling is distributed evenly.
- Roll the cooked balls in the coconut jam mixture while it is still warm for better adhesion.
Storage instructions:
Store leftover onde-onde in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the onde-onde in the microwave for 10-15 seconds or steam for 2-3 minutes until heated through.
Presentation ideas:
Arrange the onde-onde on a plate and drizzle with extra coconut jam. Garnish with pandan leaves or grated coconut.
Garnishes:
Pandan leaves, grated coconut
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more pandan juice or water.
- If the dough is too wet, add a little more glutinous rice flour.
- If the coconut jam mixture is too thick, add a little more water or coconut milk.
Food safety advice:
Make sure the gula melaka is free of any mold or contaminants before using.
Food history:
Onde-onde is a traditional Indonesian snack made from glutinous rice flour and filled with sweet fillings such as gula melaka or peanut butter. It is often served during festive occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, nutty, and coconutty
Serving suggestions:
Serve as a dessert or snack.
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Region: Indonesian