Ingredients

  • 20 balls
  • 200 g fresh grated coconut (substitute with dried coconut)

  • ¼ tsp salt

  • 1 pandan leaf (cut into 4 pieces)

  • 250 g glutinous rice flour

  • 250 ml water + 150 ml water

  • 150 g gula melaka (palm sugar) - chopped

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Recipe Courtesy of
Asian Food Network

Onde Onde (Klepon)

In what can only be described as a party in your mouth, the Onde-Onde is a cute, little ball that quite literally bursts when you take a bite. Imagine a jelly-filled donut but soft –the dough is made of glutinous rice flour infused with pandan, or screwpine leaf, juice, then filled with palm sugar and rolled in with grated coconut. A traditional pastry that is popular in Malaysia and Singapore, it is eaten as a snack or a dessert.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Steam coconut and pandan leaf

    • Steam grated coconut with ¼ tsp salt and pandan leaf for about 10 minutes, until soft and fragrant.


  2. Mash flour and form the dough

    • Prepare bowl and pour in the glutinous rice flour, water, food coloring (green/pandan) and mix well.
    • Mash glutinous rice flour and 250 ml water, rubbing together to mix evenly.
    Mash flour and form the dough


  3. Form and boil onde-onde

    • Break off small knobs of dough, roll them into a ball, then press a dent into the middle.
    • Fill the dent with 1 tsp gula melaka and seal it. Roll once again to form a ball.
    Form and boil onde-onde


  4. Boil onde-onde

    • Cook the klepon ballsin boiling wateruntil they float to the surface. 
    • Remove from heat, drain and set side. And some floating in the background
    Boil onde-onde


Plate and Serve!

Roll onde-onde in the steamed grated coconut and serve warm or at room temperature

Plate and Serve!

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Ingredients
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Ingredients
  • 20 balls
  • 200 g fresh grated coconut (substitute with dried coconut)

  • ¼ tsp salt

  • 1 pandan leaf (cut into 4 pieces)

  • 250 g glutinous rice flour

  • 250 ml water + 150 ml water

  • 150 g gula melaka (palm sugar) - chopped

Nutrition

Serving Size: grams

Servings Per Recipe: 4

Chicken is tasty
Mala is spicy
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