Recipe Courtesy of Asian Food Network
Onde Onde (Klepon)
In what can only be described as a party in your mouth, the Onde-Onde is a cute, little ball that quite literally bursts when you take a bite. Imagine a jelly-filled donut but soft –the dough is made of glutinous rice flour infused with pandan, or screwpine leaf, juice, then filled with palm sugar and rolled in with grated coconut. A traditional pastry that is popular in Malaysia and Singapore, it is eaten as a snack or a dessert.
- Difficulty: Easy
- Preparation: 15 min
- Cook: 15 min
- Clean up: min
- Steps: 3 steps
- 6 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 6 Ingredients
- Preparation: 15 min
- Cook: 15 min
- Clean up: min
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Instructions
1. Steam coconut and pandan leaf
Steam grated coconut with ¼ tsp salt and pandan leaf for about 10 minutes, until soft and fragrant.
2. Mash flour and form the dough
Prepare bowl and pour in the glutinous rice flour, water, food coloring (green/pandan) and mix well.
Mash glutinous rice flour and 250 ml water, rubbing together to mix evenly.
3. Form and boil onde-onde
Break off small knobs of dough, roll them into a ball, then press a dent into the middle.
Fill the dent with 1 tsp gula melaka and seal it. Roll once again to form a ball.
4. Boil onde-onde
Cook the klepon ballsin boiling wateruntil they float to the surface.
Remove from heat, drain and set side. And some floating in the background
Plate and Serve!
Roll onde-onde in the steamed grated coconut and serve warm or at room temperature
