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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
at

40 comments:

  1. Jasmine RikoOctober 13, 2005 5:30 AM

    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.

    ReplyDelete
  2. FooDcrazEEOctober 13, 2005 5:58 AM

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

    ReplyDelete
  3. AnonymousApril 25, 2006 11:39 PM

    hi lily,

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

    ReplyDelete
  4. UnknownOctober 21, 2006 1:11 PM

    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

    ReplyDelete
  5. UnknownOctober 21, 2006 1:15 PM

    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.

    ReplyDelete
  6. AnonymousMarch 25, 2007 11:10 PM

    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!

    ReplyDelete
  7. UnknownMarch 27, 2007 10:44 AM

    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

    ReplyDelete
  8. AnonymousOctober 05, 2007 9:32 AM

    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.

    ReplyDelete
  9. UnknownOctober 05, 2007 2:41 PM

    anonymous

    in the states, tapioca flour is called tapioca starch

    ReplyDelete
  10. AnonymousOctober 06, 2007 1:18 AM

    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.

    ReplyDelete
  11. UnknownOctober 06, 2007 7:15 AM

    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

    ReplyDelete
  12. LynnMarch 10, 2008 10:38 PM

    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.

    ReplyDelete
  13. UnknownMarch 11, 2008 8:10 AM

    lynn

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

    ReplyDelete
  14. madimomiJuly 02, 2008 11:01 PM

    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.

    ReplyDelete
  15. UnknownJuly 03, 2008 5:58 AM

    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

    ReplyDelete
  16. AnonymousJuly 14, 2008 8:13 PM

    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

    ReplyDelete
  17. UnknownJuly 15, 2008 8:24 AM

    rachel

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

    ReplyDelete
  18. AnonymousOctober 10, 2008 2:07 PM

    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

    ReplyDelete
  19. UnknownOctober 10, 2008 6:40 PM

    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.

    ReplyDelete
  20. AnonymousNovember 12, 2008 5:44 AM

    Hi Lily

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

    Thanks
    michelle

    ReplyDelete
  21. UnknownNovember 12, 2008 7:50 AM

    michelle

    use cornflour.

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

    ReplyDelete
  22. AnonymousDecember 28, 2008 12:58 AM

    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

    ReplyDelete
  23. UnknownDecember 28, 2008 10:18 PM

    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

    ReplyDelete
  24. UnknownJuly 20, 2009 2:03 PM

    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?

    ReplyDelete
  25. UnknownJuly 20, 2009 9:32 PM

    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.

    ReplyDelete
  26. shazSeptember 10, 2009 10:06 PM

    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

    ReplyDelete
  27. UnknownSeptember 11, 2009 7:30 AM

    sharz

    you have a lovely blog and you are most welcome.

    ReplyDelete
  28. Jun HaoNovember 03, 2009 9:24 PM

    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

    ReplyDelete
  29. LimeCakeJuly 20, 2010 5:15 AM

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

    ReplyDelete
  30. AnonymousMay 29, 2011 5:56 PM

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

    ReplyDelete
  31. UnknownMay 30, 2011 7:11 AM

    anonymous

    palm sugar has to be chopped into small fine pieces

    ReplyDelete
  32. sandyJune 21, 2011 9:09 PM

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

    ReplyDelete
  33. AnonymousSeptember 27, 2011 11:48 AM

    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.

    ReplyDelete
  34. UnknownSeptember 27, 2011 1:50 PM

    anonymous

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

    ReplyDelete
  35. RachelAugust 16, 2012 2:01 AM

    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!

    ReplyDelete
  36. UnknownAugust 16, 2012 11:18 AM

    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

    ReplyDelete
  37. AnonymousApril 25, 2015 4:53 AM

    Hi why is my onde onde is so tough like golf ball not edible eatable

    ReplyDelete
  38. UnknownApril 26, 2015 4:40 PM

    anonymous

    you did not give me enough info to enable me to help you

    ReplyDelete
  39. UnknownDecember 18, 2015 8:28 AM

    Hello Lily, for the dough, I would like to ask what is the difference between

    1. using only glutinous rice flour
    2. Mixing glutinous rice flour and tapioca flour (dry) and kneading into dough
    3. Cooking tapioca flour dough with oil then adding to glutinous rice flour(your recipe)

    Also if I have fresh pandan juice should I use it to substitute for the 200ml water (used for cooking tapioca flour)?

    Thank you

    ReplyDelete
  40. lilyngDecember 22, 2015 1:48 PM

    huiyi teoh

    answer to question

    1. if all glutinous rice is used, the texture is very stiff and chewy.

    2. this combination of flours make the best texture

    3. by cooking the tapioca flour and oil first, then mixing into the glutinous flour, allow the glutinous flour to be partially cooked, which will all you to wrap the onde onde easier.

    yes, top up the pandan juice with water to make 200 ml

    ReplyDelete