Onde-onde (pandan dumplings filled with palm sugar, in coconut)

A Malay and Indonesian bite-sized dumpling: glutinous rice-flour, pandan-flavoured dough with a melted palm sugar centre, rolled in fresh coconut. Eat whole in one bite, or the syrup will squirt out.

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Method

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1. Mix the desiccated coconut with a pinch of salt; if dried, sprinkle with 2 tbsp water and steam for 5 minutes to soften. ⏱ Timer: 5 min
2. Mix the glutinous rice flour with the salt and pandan juice, then add enough water to make a smooth, soft, non-sticky dough.
3. Pinch off walnut-sized pieces, flatten into small discs in your palm, place half a teaspoon of palm sugar in the centre, and seal carefully, with no gaps, into a ball.
4. Bring water to the boil in a pot, and drop the balls in in batches. Once they float to the top, cook for a further 1-2 minutes, so the sugar melts inside. ⏱ Timer: 1 min
5. Lift out with a slotted spoon, and immediately roll in the desiccated coconut.
6. Serve warm; the melted palm sugar oozes out when bitten into.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Seal the balls carefully, or the sugar will leak out during cooking.
• Eat the same day, as the dough hardens on standing.

Similar recipes

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• Cendol (pandan jelly with coconut milk and palm sugar syrup) · Southeast Asian
• Kuih dadar (coconut-palm sugar filled pandan pancakes) · Southeast Asian
• Khanom chan (layered pandan-coconut jelly cake) · Southeast Asian
• Arisa pitha (fried stuffed rice pastry) · Indian
• Rosogulla (Bengali milk balls in syrup) · Indian

More southeast asian ideas

• Ais kacang (shaved ice with beans, corn and syrup)
• Kuih bahulu (mini sponge cakes)
• Pisang goreng (fried banana)
• Martabak manis (thick sweet pancake with chocolate and peanuts)
• Chè bắp (corn coconut dessert)
• Kutsinta (steamed brown sugar rice flour cake)

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