Onde-Onde Ball

Onde-Onde Ball Recipe from Malaysia with Pandan and Palm Sugar

Region / culture: Malaysia | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Onde-Onde Balls are a popular Indonesian snack made from glutinous rice flour, filled with palm sugar, and coated in grated coconut. These sweet and chewy balls are a delightful treat for any occasion.

History

Onde-Onde Balls have been a traditional Indonesian snack for many years. They are often served during special occasions such as weddings, birthdays, and religious ceremonies. The combination of sweet palm sugar filling and fragrant pandan leaves makes these balls a favorite among locals and visitors alike.

Ingredients

8-10 pandan leaves (screwpine, cut into 2 cm lengths or substitute with a few drops of green coloring)
200 g glutinous rice flour (sifted)
1 pinch salt
0.5 cup hot water
0.25 grated coconut, mixed with
1 pinch salt (place in a bowl)
Filling
60 g palm sugar (cut into small cubes, 3 mm)
1 tbsp soft brown sugar

How to prepare

Pound pandan leaves and add a small amount of water.
Strain the mixture using a sieve to obtain a thick green juice and set it aside.
In a mixing bowl, combine sifted glutinous rice flour and a pinch of salt.
Pour in hot water and pandan juice, and stir well until a smooth dough forms.
If the dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide the dough into 20 small pieces and shape them into lime-sized balls.
Flatten each piece on your palm.
Place a cube of palm sugar and brown sugar in the center, and wrap it up (more brown sugar will result in a tastier outcome).
Make sure to wrap it up carefully to prevent the filling from leaking during boiling.
Drop the onde-onde into boiling water.
Cook the balls until they float.
Using a perforated ladle, scoop up the onde-onde and place them in a bowl with grated coconut.
Pick them up, transfer to a plate, and serve.

Variations

Add sesame seeds to the grated coconut for extra crunch.
Use different fillings such as chocolate, peanut butter, or jam for a unique twist.

Cooking Tips & Tricks

Make sure to wrap the filling tightly in the dough to prevent it from leaking during boiling.

- Adjust the amount of brown sugar in the filling to suit your taste preferences.

- Use fresh pandan leaves for a natural green color and aroma in the dough.

- Boil the onde-onde balls until they float to ensure they are cooked through.

Serving Suggestions

Serve Onde-Onde Balls as a snack or dessert with a cup of hot tea or coffee.

Cooking Techniques

Boil the onde-onde balls until they float to ensure they are cooked through.

Ingredient Substitutions

Substitute pandan leaves with green food coloring if unavailable.

- Use regular sugar instead of palm sugar for the filling.

Make Ahead Tips

Prepare the dough and filling ahead of time and assemble the onde-onde balls just before boiling.

Presentation Ideas

Arrange the onde-onde balls on a serving platter and sprinkle with extra grated coconut for a decorative touch.

Pairing Recommendations

Enjoy Onde-Onde Balls with a cup of hot ginger tea for a comforting and flavorful combination.

Storage and Reheating Instructions

Store leftover onde-onde balls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steam before serving.

Nutrition Information

Calories per serving

Each serving of Onde-Onde Balls contains approximately 150 calories.

Carbohydrates

Each serving of Onde-Onde Balls contains approximately 30g of carbohydrates.

Fats

Each serving of Onde-Onde Balls contains approximately 5g of fats.

Proteins

Each serving of Onde-Onde Balls contains approximately 2g of proteins.

Vitamins and minerals

Onde-Onde Balls are a good source of vitamin C and iron due to the use of pandan leaves and palm sugar in the recipe.

Alergens

Onde-Onde Balls may contain gluten from the glutinous rice flour and coconut, which can be allergens for some individuals.

Summary

Onde-Onde Balls are a sweet and chewy snack that provides a moderate amount of carbohydrates, fats, and proteins. They also offer some vitamins and minerals, making them a tasty treat with some nutritional benefits.

Summary

Onde-Onde Balls are a delightful Indonesian snack made from glutinous rice flour, filled with palm sugar, and coated in grated coconut. These sweet and chewy balls are a popular treat for special occasions and provide a tasty combination of flavors and textures.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was visiting my friend Maria in her quaint little village. As soon as I walked into her kitchen, the aroma of coconut and pandan leaves filled the air, making my mouth water instantly.

Maria was busy rolling these little green balls of goodness in grated coconut, and I couldn't help but ask her what she was making. She smiled and told me they were called Onde-Onde balls, a traditional Indonesian snack that her grandmother used to make for her when she was a child.

Intrigued, I asked Maria if she could teach me how to make them. She happily agreed, and together we spent the afternoon in her kitchen, mixing, rolling, and frying these delicious treats. As I bit into my first Onde-Onde ball, I knew I had to learn how to make them myself.

Over the years, I have perfected the recipe for Onde-Onde balls, adding my own little twists and tweaks to make them truly my own. But the memories of that day in Maria's kitchen will always stay with me, guiding me as I continue to share this delicious snack with my loved ones.

The secret to making the perfect Onde-Onde ball lies in the balance of flavors and textures. The sweet and chewy filling made from mung bean paste and palm sugar is enveloped in a soft and slightly chewy glutinous rice flour dough, then rolled in fragrant grated coconut for an added crunch.

To make the mung bean paste filling, I soak the mung beans overnight, then cook them until they are soft and easily mashed. I mix in the palm sugar and a pinch of salt, then roll the mixture into small balls to be used as the center of the Onde-Onde.

For the dough, I mix glutinous rice flour with a bit of water and pandan leaf extract to form a smooth and pliable dough. I then pinch off small pieces of dough, flatten them in the palm of my hand, and place a mung bean ball in the center. I carefully pinch the edges together to enclose the filling, then roll the ball between my palms to make it smooth and round.

Once all the balls are formed, I heat up some oil in a pan and fry the Onde-Onde balls until they are golden brown and crispy on the outside. I then roll them in grated coconut while they are still warm, allowing the coconut to stick to the balls and add a burst of flavor with every bite.

The first time I made Onde-Onde balls for my family, they were an instant hit. My grandchildren couldn't get enough of them, and my husband declared them his new favorite snack. I love watching their faces light up as they bite into the crispy exterior and are met with the sweet and chewy filling inside.

As I continue to make Onde-Onde balls for my loved ones, I am reminded of the joy and connection that food can bring. Each bite is a taste of tradition and love, passed down through generations and shared with those closest to me.

So the next time you find yourself craving a sweet and chewy treat, why not try your hand at making some Onde-Onde balls? I guarantee you won't be disappointed. Just remember to savor each bite and the memories that come with it.