Ondeh-ondeh (or Onde-onde) is a pandan glutinous rice ball filled with coconut palm sugar and coated with shredded coconut. It is originated from Java, Indonesia (called Klepon). Besides Indonesia, this traditional Indonesian kue is also very common and popular in Malaysia, Brunei and Singapore.
CHINESE VERSION: 椰丝椰糖香兰糯米球
Ondeh-ondeh/Onde-Onde (a.k.a. Klepon) | MyKitchen101en
Yields: 28 pcs
- 65 g fresh shredded coconut
- pinch fine salt
- 60 g coconut palm sugar
- 110 g glutinous rice flour
- 25 g tapioca starch
- 20 g icing sugar
- 100 ml pandan juice*
(*Pandan juice: Add 110 ml of water to 12 g pandan leaves, blend until smooth, extract 100 ml pandan juice.)
1 Steam fresh shredded coconut for 5 minutes (to delay the staling of coconut).
2 Add salt to steamed shredded coconut, mix well.
3 Grate coconut palm sugar block into fine coconut palm sugar.
4 Mix glutinous rice flour, tapioca starch and icing sugar, add in pandan juice, mix into a dough.
5 Divide the dough into 28 portions (each about 9 g).
6 Roll dough into a ball, then make a hole in the centre.
7 Fill with about 1/3 tsp of fine coconut palm sugar.
8 Seal the glutinous rice ball properly, press until firm using your palms, then shape gently into a ball.
9 The 1st batch of glutinous rice balls are done.
10 Bring a small pot of water to the boil, turn to medium-low heat, add in glutinous rice balls and cook for 15 minutes.
11 After 15 minutes, turn to medium heat, cook until glutinous rice balls rise to the surface of water.
12 Remove from heat and soak in cold water.
13 Drain off the water, then coat glutinous rice ball with shredded coconut.
14 Ondeh-ondeh is ready to be served.