RCI-DS.003.0231.001
Onde-Onde Ball
Onde-Onde Ball from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- pandan leaves (screwpine8-10 unitcut into 2 cm lengths or substitute with a few drops of green coulouring)
- 200 g
- 1 pinch
- 1/2 cup
- grated coconut1/4 unitmixed with
- 1 pinch
- palm sugar (cut into small cube60 g3mm)
- 1 tablespoon
Method
1
Blend pandan leaves with hot water until fully broken down, then strain through a fine sieve to extract bright green pandan juice; discard solids.
2
Combine sifted glutinous rice flour with a pinch of salt in a large mixing bowl.
3
Gradually pour the cooled pandan juice into the flour mixture while stirring constantly with a wooden spoon until a soft, smooth dough forms.
4
Mix grated coconut with a pinch of salt in a separate bowl and set aside.
2 minutes
5
Cut palm sugar into small 3mm cubes and set aside; mix soft brown sugar into the salted grated coconut.
6
Knead the pandan dough on a lightly floured surface for 2-3 minutes until it becomes elastic and no longer sticky.
3 minutes
7
Pinch off small portions of dough (about the size of a marble) and flatten each piece in the palm of your hand.
8
Place 2-3 palm sugar cubes in the center of each flattened dough circle, then gently draw the edges upward and seal to enclose the filling completely.
9
Roll each sealed ball between your palms to achieve a smooth, uniform sphere, then lightly coat it with the coconut-brown sugar mixture.
10
Bring a large pot of water to a rolling boil over high heat.
5 minutes
11
Carefully drop the onde-onde balls into the boiling water, stirring gently to prevent sticking.
1 minutes
12
Cook for 10-12 minutes until the balls float to the surface and remain there for at least 2-3 minutes, indicating the filling has melted and cooked through.