serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4-5 pandan leaves
- 100 g shredded coconut
- 1 tsp sea salt flakes
- 120 g glutinous rice flour (sweet rice flour)
- 50 g potato starch
- 50 g caster sugar
- 150 g dark palm sugar (or coconut sugar)
Instructions
- Combine the pandan leaves with ½ cup water in a high-speed blender. Blend until smooth, then strain through a fine mesh sieve, reserving the liquid.
- Prepare a steamer set-up. Combine the shredded coconut with a few tablespoons of water in a small bowl, then steam for 10 minutes to rehydrate. Remove from the heat and stir through the sea salt flakes.
- In a medium bowl, combine the glutinous rice flour, potato starch and sugar with half a cup of reserved pandan juice. Knead to a soft, green dough, then cover with a clean, damp towel. Pinch off small portions of the dough, then roll into balls. Roughly chop or coarsely grate the palm sugar.
- Bring a small saucepan of water to a light simmer. Flatten out each rice ball, then wrap a small amount of palm sugar inside, so it is completely enclosed. Roll back into a ball. Repeat until all the balls are filled with palm sugar.
- Drop the rice balls into the simmering water and cook for about 5 minutes, or until they rise to the surface. Remove the balls from the water with a slotted spoon, then roll to coat in the rehydrated coconut.
- Transfer the onde onde to a serving platter and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
