Ondeh-ondeh/onde-onde (a.k.a. Klepon)
Ondeh-ondeh (or Onde-onde) is a pandan glutinous rice ball filled with coconut palm sugar and coated with shredded coconut.
Rate
Ingredients
- 65 g fresh shredded coconut
- 1 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 Add 110 ml of water to 12 g pandan leaves, blend until smooth, and extract 100 ml pandan juice.
Instructions
- Steam fresh shredded coconut for 5 minutes (to delay the staling of coconut).
- Add salt to steamed shredded coconut, mix well (cover to prevent it from drying).
- Grate coconut palm sugar block into fine coconut palm sugar.
- Mix glutinous rice flour, tapioca starch and icing sugar, add in pandan juice, mix into a dough. Divide the dough into 28 portions (each about 9 g).
- Roll dough into a ball, then make a hole in the centre. Fill with about ⅓ tsp of fine coconut palm sugar. Seal the glutinous rice ball properly, press until firm using your palms, then shape gently into a ball. The 1st batch of glutinous rice balls are done.
- Bring a small pot of water to the boil, turn to medium-low heat, add in glutinous rice balls and cook for 15 minutes.
- After 15 minutes, turn to medium heat, cook until glutinous rice balls rise to the surface of water.
- Remove from heat and soak in cold water.
- Drain off the water, then coat glutinous rice ball with shredded coconut.
Video
Notes
This recipe yields 28 pieces.
The nutritional value for reference is for 1 piece.
Nutrition (per serving)
Calories: 42kcalCarbohydrates: 7gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 7mgPotassium: 16mgFiber: 0.5gSugar: 2gVitamin C: 0.03mgCalcium: 1mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Rate this recipe
Click to rate