Foodie

Wednesday, October 12, 2005

Onde Onde

I have given up hope of eating a good onde onde. it is the grated coconut which has to be grated fresh that gives the onde onde its character. I have tried all sorts of grated coconut and have not found one that is suitable. My search for one has ended. I have found the utensil which grates a fresh coconut to perfection.

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Ingredients:

270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt

Filling (combine):

100g gula Melaka or palm sugar - chopped into /small fine pieces
1 tbsp soft brown sugar

Method

Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.

Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.

Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.

Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.

Repeat with the rest of the dough.

Serves

38 comments:

Jas said...

Lily,

Huh you grated your own coconut? Gosh must be lot of work? Btw I like the way you serve your onde onde very unique way with long grated coconut in coconut. I bet they are yummy too.

fooDcrazEE said...

Nice utensil u got. Where did u buy it ? NIce Onde Onde. Send me some

Anonymous said...

hi lily,

if you add steam sweet potato... will be more delicious. :))

slooi918 said...

yhi Lily,
where to buy the utensil for grated coconut?why when i do the onde onde using gula melaka it taste so rough like sand instead
of juicy?[i just used gula melaka
without sugar]

slooi918 said...

hi lily,
why my onde onde after boiled
got the gula melaka syrup came out?sometimes if the syrup not come out
it taste very rough like undissolve
sugar.[i used only gula melaka]where to buy the utensil for digging out the grated coconut?

lilyng said...

sloo1918

using all gula melaka is fine. the problem of grittiness is that the gula melaka is not melted yet. to get good onde onde, you will have to cook them on medium fire for quite awhile depending on the situation of the gula melaka.

the coconut grater is from the asian stores around denver

lilyng said...

sloo1918

the onde onde leaked cos it was not wrapped well or you are cooking them in very high heat. boiling them in high heat will burst the onde onde.

Anonymous said...

Hi! I had to add some water to the mixture as it would not come together. Did I miss a step somewhere? The texture turned well though in the end. As mentioned by another reader, I added 4 T of cooked mashed sweet yams...yummy! Awesome blog!

lilyng said...

anonymous

i did not have this problem. you know flour acts differently from where you are. thank goodness it turned out great with the sweet potatoes

Anonymous said...

your onde onde recipe is different from the others. it has tapioca flour.

is tapioca flour the same as tapioca starch?

thank you for sharing the recipe.

lilyng said...

anonymous

in the states, tapioca flour is called tapioca starch

Anonymous said...

thanks lily for your reply.

i love onde-onde and have tried all kinds of recipe.

glutinous rice flour with rice flour
glutinous rice flour with sweet potato
glutinous rice flour with sago flour
glutinous rice flour with sweet potato flour.
and this morning i used your recipe.
your recipe is good, the onde onde turned out soft and gummy. love it. thanks. i will use your recipe in future.

lilyng said...

anonymous

i too have tried making with all sorts of recipes and decided too that this one is a keeper - i like the 'kew kew'

thanks for the feedback

Lynn said...

Hi Lily,

Thanks for the recipe! I haven't had any Onde Onde for more than a decade now.

Where do you get your pandan paste? I live in Bay Area too.

lilyng said...

lynn

i bought the pandan paste from the asian stores and i am sure you can get it especially the indonesian stores.

madimomi said...

Hi Lily,
Love your blog! I'm looking for a coconut grater. Is the 6 inch grater that you have more superior than the one with a serrated round metal attached to a stool? Thx for your advice in advance.

lilyng said...

madimomi

i am sure the serrated round metal attached to a stool will do a better job than this hand held tool but the latter is small so storing it in a drawer is convenient while the former, would be a space in the kitchen

Anonymous said...

Hi Lily,

I'm wondering if I were to make this the day before I were to eat it, will they still be soft the next day? Or they'll be hard and not chewy anymore?

-Rachel

lilyng said...

rachel

you can make them a day before but do not add in the coconut and make use that you cover with cling wrap.

Anonymous said...

Dear Lily,

Can you tell me what is the pandan paste brand you have? Is it the same as pandan essense? I have a can of pandan extract, would it be anything similar to yours?Thank you so much

lilyng said...

anonymous

the pandan paste is from indonesia and the brand is koepoe koepoe with a butterfly as the trade mark.

Pandan essence is different and so is the extract which comes from a can.

Anonymous said...

Hi Lily

I can't find tapioca flour at where I live. Is there a good substitution for it?

Thanks
michelle

lilyng said...

michelle

use cornflour.

strangely you could get glutinious rice flour and not tapioca starch. in Vietnamese, it is bot nang

Anonymous said...

Hi Lily,

I have made the onde onde in the afternoon. After rolling several balls with a piece gula melaka and placed it on the plate, i noticed that the gula melaka syrup start coming out. Is it due to the hot weather or some other reasons??

Thks and Rgds
Belle

lilyng said...

belle

you must wrap the sugar in properly and when cooking them, the water has to be simmering cos too high heat will cos the balls to burst

Caly said...

I cook the topioca starch with water and oil. It stick together and I use the glutinous flour as just as coating. I don't know if i have done it correctly. Was it cook too long?

lilyng said...

caly

when the tapioca starch turns transparent, it should be cooked. Add the glutionous flour to tapioca starch mixture, mix thoroughly and it will be ready.

shaz said...

Hi Lily,

I just wanted to say I've tried this recipe twice now and it worked perfectly and I love the texture.

I hope you don't mind I've linked from a post in my blog to this recipe so others can find it.

Cheers
Shaz

lilyng said...

sharz

you have a lovely blog and you are most welcome.

Jun Hao said...

hi lily,
thanks for the recipe. my onde-onde was yum! I used liquid pandan extract (that is also green in color)instead of pandan paste and green coloring; and it worked well too.

cheers
jun

LimeCake said...

I made onde onde with the help of your recipe and they were delicious. Thank you, Lily!

Anonymous said...

I have one question that the palm sugar have to melt or just crush small piece then use it?

lilyng said...

anonymous

palm sugar has to be chopped into small fine pieces

sandy said...

hmmm ... onde onde is the most delicious light meal

Anonymous said...

hello lily

I like your blog but I could not find any pandan paste at my place in Germany. Susahlah, I can only buy essence...it is useless. Nevertheless, I will try your recipe with blend pandan leaves with water. Thanks for your hard experiment but with great result.

lilyng said...

anonymous

using pounded pandan leaves and then extract the juice is a better choice than the pandan paste.

Rachel said...

Could anyone explain to me how do you add sweet potato into the onde onde? Do you mix it with the dough or the gula melaka filling? Sounds really interesting! Thanks!

lilyng said...

rachael


you add about 100 - 150 gm warm mashed sweet potatoes to this recipe and hold back the water. Start with 100 ml and then add a little at a time until the dough is pliable. It all depends on the type of sweet potatoes and how you cook them, some are more moist than others

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