Onde onde is a Nyonya snack that is very popular in Malaysia. It is round and about half the size of a ping pong ball, and is green in colour due to the use of pandan (screwpine leaf) juice concentrate as a flavouring, with a surface covered in a thin layer of grated coconut. It has a soft chewy texture and its centre is filled with gula melaka (palm sugar) which melts as the onde onde is cooked, making it wonderfully sweet and juicy.
I decided to try and make some onde onde and after some trial and error, I managed to successfully make a pretty tasty batch of onde onde. *proud of myself*
Here's the recipe i used:
- Half a grated coconut (white part only).
- 300g peeled, boiled and mashed sweet potato.
- 1 tbsp pandan juice concentrate (blend 4 pandan leaves with 1 tbsp water, then squeze the leaves to obtained the juice.
- A pinch of salt.
- 100g palm sugar, cut into small pieces (heat for 10 seconds in microwave oven to soften before cutting).
- 90g glutinous rice flour, sieved.
- Add the salt and glutinous rice flour to the finely mashed sweet potatoes. Mix together.
- Add the pandan juice and knead till it forms a slightly sticky dough. Add more flour if needed.
- Pinch a small piece of dough and roll into a small ball. Flatten slightly between palms of hands, then add a piece of the sugar in the middle of the flattened dough. Roll back into ball and set aside. Repeat to form more of these sugar filled dough.
- In a pan of boiling water, drop the sugar filled dough. When they begin to float, remove and place in a plate of grated coconut.
The peeled and roughly cut sweet potatoes boiling in a pot of water.
The sweet potatoes were mashed after being boiled and drained
Pandan leaves, cut into smaller pieces. The slightly white part of the leaf (base) was not used.
The rolled dough filled with gula melaka in its centre.
The finished product!
Close-up of the onde onde.
