Yen Can Cook ~ Onde Onde
Onde Onde or Ondeh Ondeh (Klepon in Indonesian) is a sweet delicacy in form of boiled glutinous rice ball with palm sugar filling, rolled in grated coconut. It is one of my favourite kuih (pastries or cakes in Malay) because I have a soft spot for Gula Melaka. I love the burst of sweetness that filled the mouth from the melted Gula Melaka when I bite into it, a truly satisfaction guaranteed moment.
There are two versions of Onde Onde. One is made with just plain glutinous rice flour while the other has sweet potato added to the dough. Mine is the latter and most of the recipes involved Pandan extract/juice to infuse the rice balls, but I skipped this step as well.
Ingredients (Serve: 3-4)
300g sweet potatoes, peeled, steamed until soft and mashed
150g Gula Melaka, shaved/finely chopped
150g coconut, grated
100g glutinous rice flour
2-4 tablespoons water
A pinch of salt
Step 1: Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely. Set aside.
Step 2: In a big bowl, add the glutinous rice flour to the mashed sweet potatoes.
Step 3: Gradually add in the water, knead until well combined and form a smooth dough. Do not over knead the dough as it will be tough when cooked.
Step 4: Roll the dough into small balls, flatten and fill the center with Gula Melaka. Seal and roll into ball, set aside. Do not make the ball too thin as it may break as it cooks.
Step 5: Bring a pot of water to boil, put in the sweet potato balls and cook until they float on the surface. Remove them from the boiling water, drain and transfer them to the grated coconut (Step1). Serve.
HAPPY COOKING! #stayhealthy