Coconut Onde-Onde

Description

A traditional Southeast Asian treat! These chewy glutinous rice balls are filled with sweet palm sugar and coated in freshly grated coconut. A burst of flavor and texture in every bite.

Ingredients

• 200g Glutinous Rice Flour
• 1 tsp Pandan Extract (optional, for color and flavor)
• 1/2 tsp Salt
• 150ml Water
• 100g Palm Sugar, finely chopped
• 150g Grated Coconut, lightly salted

Instructions

1. Prepare the Dough: In a bowl, mix glutinous rice flour, pandan extract (if using), and salt. Gradually add water until a soft, pliable dough forms. The dough should not be sticky but should hold its shape. Knead lightly for a few minutes.
2. Fill the Onde-Onde: Pinch off small pieces of dough (about 1 inch in diameter). Flatten each piece and place a small amount of finely chopped palm sugar in the center.
3. Shape the Balls: Bring the edges of the dough together to enclose the filling, forming a ball. Ensure it's sealed well to prevent the sugar from leaking out during cooking. Gently roll the ball between your palms to make it smooth.
4. Cook the Onde-Onde: Bring a pot of water to a boil. Gently drop the onde-onde into the boiling water. Cook until they float to the surface, indicating they are cooked through. Once they float, cook for another minute to ensure the dough is fully cooked.
5. Coat with Coconut: Remove the onde-onde with a slotted spoon and immediately roll them in the grated coconut until fully coated. The residual heat will help the coconut adhere to the balls.
6. Serve: Serve warm or at room temperature. Onde-onde are best enjoyed fresh.

Chef's Secret

For a more vibrant green color, use more pandan extract or add a drop of green food coloring. Ensure the palm sugar is finely chopped to melt quickly during cooking. Lightly salting the grated coconut enhances its flavor.