Ingredients with Measurements:
- 200g glutinous rice flour
- 100g sweet potato, boiled and mashed
- 50g palm sugar, chopped
- 1/4 tsp salt
- 100ml water
- 100g grated coconut
- 1 pandan leaf
- 200ml coconut milk
- 1/4 tsp salt
Special equipment needed:
- Steamer
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, mashed sweet potato, chopped palm sugar, and salt. Mix well.
b. Gradually add water while kneading the dough until it becomes smooth and pliable.
c. Pinch a small portion of the dough and roll it into a ball.
d. Repeat the process until all the dough is used up.
e. Bring a pot of water to a boil and add the dough balls. Cook until they float to the surface.
f. Remove the cooked dough balls from the pot and roll them in grated coconut.
g. In a separate pot, heat coconut milk, pandan leaf, and salt until it comes to a boil.
h. Serve the onde-onde with the hot coconut milk.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Steamer: high heat
- Pot of water: boiling
- Pot of coconut milk: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 50g
- Protein: 4g
Substitutions for ingredients:
- Sweet potato can be substituted with pumpkin or taro.
- Palm sugar can be substituted with brown sugar or honey.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add pandan flavoring to the dough for a more fragrant taste.
- Stuff the dough balls with a small piece of palm sugar or chocolate for a surprise filling.
Tips and tricks:
- Make sure the dough is not too wet or too dry.
- Roll the dough balls evenly to ensure even cooking.
- Use freshly grated coconut for the best taste.
Storage instructions:
- Store leftover onde-onde in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the leftover onde-onde for a few minutes until heated through.
Presentation ideas:
- Serve the onde-onde in a bowl with the hot coconut milk poured over it.
- Garnish with a pandan leaf or a sprinkle of grated coconut.
Garnishes:
- Pandan leaf
- Grated coconut
Pairings:
- 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 dough balls are cooked all the way through before serving.
Food history:
- Onde-onde is a traditional Indonesian snack made from glutinous rice flour and filled with palm sugar. It is commonly served during special occasions and festivals.
Flavor profiles:
- Sweet, nutty, and coconutty
Serving suggestions:
- Serve the onde-onde as a dessert or a snack.
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Region: Indonesian