ONDE ONDE
These little chewy balls are made of glutinous rice flour coloured a light green with pandan leaf juice. You bite into one, and a squirt and tender crunch of melted gula melaka fills your mouth with mellow sweetness. Onde onde are rolled in grated coconut to prevent them from sticking to each other. This sweet snack is popular in Singapore, Malaysia and Indonesia. Good onde onde in Singapore: Lina Confectionary,124 Bukit Merah Lane 1, #01-138, Singapore 150124; Subway Niche 435 Orchard Rd, B1-17 Wisma Atria, Singapore 238877; Ang Mo Kio Nonya Kueh Hougang Ave 3, #01-62, Singapore 530007.
Ingredients
- 3 cups glutinous rice flour
- 1 cup tapioca flour
- ¼ cup gula melaka broken up into nuggets
- 2 cups freshly grated coconut
- Pinch of salt
- 8 pandan leaves yields about ½ cup pandan juice extract
- ½ cup water
- Water for boiling in pot
Instructions
- Mix the grated coconut with a pinch of salt and steam on high heat for 3 minutes. Spread out on a tray.
- Cut the pandan leaves into a blender with 1/2 cup water and blend. Pour through a fine sieve to extract the pandan juice.
- In a bowl mix the flours and sugar. Drizzle in the pandan extract slowly while stirring until the dough clumps together to form a ball. Knead for 1 minute and set a side to rest for 15 minutes.
- Bring a large pot of water to a gentle boil.
- Pinch the dough to form a ball the size of a lychee fruit. Flatten it in your hand and encase it with a nugget of gula melaka. Repeat with the rest of the dough.
- Drop the dough balls, a few at a time, into the pot of boiling water. When the dough balls float to the top, scoop them out and roll them around in the grated coconut.
- Let the onde onde cool slightly before eating.