Onde Onde (Malaysian Coconut Poppers)

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READY IN: 40mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 10
  • 3
    tablespoons pandan juice (screwpine leaves, Substitute ( Essence of Coconut mixed with 1or 2 drops of green food coloring)
  • 12
    teaspoon salt
  • 2
    tablespoons water
  • 4
    ounces palm sugar (gula Melaka-Malaccan sugar, Substitute ( gula Jawa, palm sugar)
  • 2
    cups coconut, freshly grated (Substitute ( Unsweetened desiccated coconut or dried coconut flakes)
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DIRECTIONS

  • Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.
  • Sieve glutinous flour into a large bowl
  • Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]
  • Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.
  • Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].
  • Roll again to make it into a small ball
  • Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.
  • Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.
  • Roll the cooked glutinous balls over the coconut.
  • Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!
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