Onde-onde are green colored balls made with a combination of glutinous rice flour and tapioca flour. Coated with either fresh grated coconut, they are like little sweet bombs that bursts in your mouth
giving your taste buds a huge treat. As the melted gula melaka lingers in the mouth, it is hard to say no to this delicious kuih.
60g glutinous flour
30g tapioca flour
60ml pandan leaf extract
50g freshly grated coconut
1/2 tea spoon of salt
1 tablespoon of water
Filling: gula melaka or palm sugar
Steps to prepare
Pour the water and salt over the freshly grated coconut. Mix it well.
Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
Divide the dough into 14 little balls.
In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling.
Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.
Coat the Onde-onde with the freshly grated coconut.