Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup hot water
- 1/2 cup pandan juice (extracted from pandan leaves)
- 1/2 cup grated coconut
- 1/2 cup palm sugar
- 1/2 cup mashed sweet potato
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Spoon
- Small pot
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, hot water, and pandan juice. Mix well until a dough forms.
b. In a small pot, cook grated coconut and palm sugar over low heat until the sugar has melted and the mixture becomes sticky. Set aside.
c. In another bowl, mix mashed sweet potato and salt until well combined.
d. Take a small piece of the dough (about 1 tablespoon) and flatten it with your palm. Put a small amount of sweet potato filling in the center and wrap the dough around it. Roll it into a ball shape.
e. Repeat the process until all the dough and filling are used up.
f. Steam the onde-onde for about 10-15 minutes until they become translucent and slightly shiny.
g. Roll the steamed onde-onde in the grated coconut and palm sugar mixture until well coated.
h. Serve warm.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Steamer temperature: High heat
Serving size:
Makes about 20 pieces
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 1g
Fiber: 1g
Sugar: 9g
Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring or omitted if not available.
- Palm sugar can be substituted with brown sugar or granulated sugar.
- Sweet potato can be substituted with pumpkin or taro.
Variations:
- Instead of sweet potato filling, you can use red bean paste or peanut butter filling.
- You can add a few drops of vanilla extract to the dough for extra flavor.
Tips and tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of water accordingly.
- Use freshly grated coconut for the best flavor.
- To prevent the onde-onde from sticking to each other, place them on a plate lined with banana leaves or parchment paper.
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:
Arrange the onde-onde on a plate and sprinkle some grated coconut on top for a more festive look.
Garnishes:
You can garnish the onde-onde with some pandan leaves or edible flowers.
Pairings:
Onde-onde goes well with a cup of hot tea or coffee.
Suggested side dishes:
Serve onde-onde as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the dough is too wet, add a little bit more glutinous rice flour.
- If the onde-onde cracks during steaming, it means the dough is too dry.
Food safety advice:
Make sure to wash your hands and all the equipment thoroughly before and after handling food.
Food history:
Onde-onde is a traditional Indonesian dessert that originated from Java. It is also popular in Malaysia and Singapore.
Flavor profiles:
Onde-onde has a chewy texture and a sweet, slightly nutty flavor from the grated coconut and palm sugar.
Serving suggestions:
Serve onde-onde as a dessert or snack during special occasions such as weddings or festivals.
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Region: Indonesian