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RECIPE: Malaysian onde-onde

High tea and tea time snacks are a big deal in Malaysia, perhaps an inherited tradition from the colonial occupation of Malaya (now Malaysia).  



Onde-onde, also called coconut poppers, are a popular Malay teatime snack.  Looking like neon green tennis ball covered with whorls of white string, these little balls are a core of gooey, brown palm sugar which acts as a sweet contrast to the green glutinous rice casing with coconut shavings on the outside which give a crunchy bite.



Prep time: 15 mins Cook time: Under 30 mins



1 tbsp water

50 g coconut desiccated

1⁄2 tsp salt

60 g glutinous rice flour

30 g tapioca flour

25 g sugar

60 ml pandan leaf extract

70 g palm sugar (gula melaka)



1. Add water and coconut desiccated coconut. Mix well and steam the mixture

for 15 to 20 minutes.

2. Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf

extract to create a dough. If the dough is too soft, add more glutinous rice flour.

3. Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5g palm sugar

in it. Be careful that the dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.

4. Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.

5. Coat 'onde-onde' with the steamed desiccated coconut. Leave to cool and enjoy!


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Published: 20 September 2021

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