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Onde Onde Kuih 椰丝球
    Servings Prep Time
    24onde-onde 30minutes
    Cook Time
    8minutes
    Servings Prep Time
    24onde-onde 30minutes
    Cook Time
    8minutes
    Ingredients
    Ingredients:
    Filling:
    Coating:
    Instructions
    Prepare Coating:
    1. Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the filling.
    Prepare Filling:
    1. Crush palm sugar into small pieces. Add in 1 tbsp sugar and mix till well combined. Then set aside. And we’re ready to prepare the Onde Onde dough.
    Prepare Dough:
    1. First, prepare pandan juice. Cut pandan leaves into very small strips. Put into a blender and then add 200ml water. Blend till fine and strain the juice.
    2. Next, prepare sweet potato paste. Cook sweet potatoes by boiling or steaming in a pot. Then peeled and mashed into a paste. And we’re ready to make the dough.
    3. To make the dough, first flour a wide bowl. Put mashed sweet potato on top and flatten on floured surface. Then add pandan juice and continue to mix. Add glutinous rice flour in 2 batches and knead into a smooth dough.
    Make Onde Onde:
    1. Divide into small doughs and wrap each dough with palm sugar filling. Then roll into balls. And we’re ready to cook the filled onde-onde.
    Cook Onde-Onde:
    1. In a pot of water, add knotted pandan leaves and balance of pandan juice. Then bring to a boil. Lightly put in the rolled dough balls and simmer until cooked whereby the dough balls float to the surface.
    2. Roll and coat each cooked onde onde with young grated coconut.
    3. These onde onde can be served warm or at room temperature. So Enjoy!
    Recipe Notes

    Be sure to seal the balls of dough. Otherwise the palm sugar will ooze out when boiled.

    Cover the filled Onde Onde with a tea towel to ensure they do not dry up as you are making them. If they did dry and fine cracks appear, moisten with a little water and seal again.

    The Onde-Onde balls are cooked once they float to the surface of the boiling water. 

    You can simmer the Onde-Onde in the boiling water for another 5 minutes to ensure the palm sugar is fully melted inside the dough.

    Cooked Onde-Onde can only keep for a day as the grated coconut last for just a day.

    To prepare Onde-Onde before hand:

    Refrigerate shaped and uncooked Onde-Onde for up to a week or freeze shaped Onde-Onde in freezer bag for up to 6 months. Then when needed, just cook the refrigerated or frozen Onde-Onde in boiling water before coating with fresh grated coconut.

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