20 balls
200 g fresh grated coconut (substitute with dried coconut)
¼ tsp salt
1 pandan leaf (cut into 4 pieces)
250 g glutinous rice flour
250 ml water + 150 ml water
150 g gula melaka (palm sugar) - chopped

Recipe Courtesy of
Asian Food Network

Onde Onde (Klepon)

In what can only be described as a party in your mouth, the Onde-Onde is a cute, little ball that quite literally bursts when you take a bite. Imagine a jelly-filled donut but soft –the dough is made of glutinous rice flour infused with pandan, or screwpine leaf, juice, then filled with palm sugar and rolled in with grated coconut. A traditional pastry that is popular in Malaysia and Singapore, it is eaten as a snack or a dessert.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
6 Ingredients

Difficulty: Easy
Steps: 3 steps
6 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Instructions

Steam coconut and pandan leaf
- Steam grated coconut with ¼ tsp salt and pandan leaf for about 10 minutes, until soft and fragrant.

Mash flour and form the dough
- Prepare bowl and pour in the glutinous rice flour, water, food coloring (green/pandan) and mix well.
- Mash glutinous rice flour and 250 ml water, rubbing together to mix evenly.

Form and boil onde-onde
- Break off small knobs of dough, roll them into a ball, then press a dent into the middle.
- Fill the dent with 1 tsp gula melaka and seal it. Roll once again to form a ball.

Boil onde-onde
- Cook the klepon ballsin boiling wateruntil they float to the surface.
- Remove from heat, drain and set side. And some floating in the background

Plate and Serve!

Roll onde-onde in the steamed grated coconut and serve warm or at room temperature

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Name: Onde Onde (Klepon)
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: 20 balls
Cuisine: Asian
Ingredients: 200 g fresh grated coconut (substitute with dried coconut); ¼ tsp salt; 1 pandan leaf (cut into 4 pieces); 250 g glutinous rice flour; 250 ml water + 150 ml water; 150 g gula melaka (palm sugar) - chopped