Traditional Indonesian Onde-Onde Recipe

Ingredients

200 grams of glutinous rice flour
200 ml of pandan juice
1/2 teaspoon of salt
150 grams of grated palm sugar
100 grams of grated coconut
1/2 teaspoon of salt for the coconut filling
Water for boiling

Steps and instructions

Mix the glutinous rice flour with pandan juice and 1/2 teaspoon of salt, knead until the dough is smooth and can be formed.
Pinch a small piece of dough (about 15 grams each), flatten it, and fill it with grated palm sugar. Roll it back into a ball. Repeat the process until all dough is used.
Boil water in a pot. Once the water is boiling, drop the balls into the water. Cook until they float to the surface, then continue to boil for another 1-2 minutes.
While waiting, mix the grated coconut with 1/2 teaspoon of salt. Steam the coconut until it's warm and the texture becomes slightly loose.
Remove the balls from the pot with a slotted spoon and immediately roll them in the steamed grated coconut.
Let the Onde-onde cool before serving.

Tools for making

Mixing bowl - Used for mixing the glutinous rice flour with pandan juice and salt.
Steamer - Used for steaming the grated coconut.
Pot - Used for boiling the water and cooking the Onde-onde balls.
Slotted spoon - Used for removing the cooked Onde-onde balls from the pot.

Recipe variations

Using different types of fillings such as chocolate, peanut butter, or red bean paste.
Adding a hint of vanilla extract to the dough for extra flavor.
Replacing pandan juice with other natural extracts like pandan paste, pandan essence, or rose water.
Experimenting with different coatings for the Onde-onde, such as sesame seeds or crushed peanuts.
Using different types of flour like rice flour, tapioca flour, or all-purpose flour for a variation in texture.
Making a vegan version by using coconut milk instead of pandan juice and substituting the palm sugar with a vegan-friendly sweetener.
Adding a pinch of cardamom or cinnamon powder to the dough for a spiced twist.
Making savory Onde-onde by filling them with ingredients like shredded chicken, shrimp, or diced vegetables.
Deep frying the Onde-onde instead of boiling them for a crispy exterior.
Adding a few drops of food coloring to the dough for a vibrant and visually appealing result.

Recipe overview

Onde-onde is a popular traditional dessert from Southeast Asia, particularly loved in countries like Indonesia, Malaysia, and Singapore. These sweet treats are made from glutinous rice flour, infused with pandan juice for an aromatic flavor, and filled with a delightful surprise of melted palm sugar that will burst in your mouth at the first bite. The round balls are then rolled in fresh grated coconut, adding an extra layer of flavor and texture that makes them absolutely irresistible. Expect to get your hands a little messy when making Onde-onde, but the delicious result is absolutely worth it. Ideal for serving at festive occasions or as a special afternoon treat, this recipe will guide you in making your very own Onde-onde at home.

Common questions

Can I use regular rice flour instead of glutinous rice flour? No, glutinous rice flour is necessary to achieve the sticky and chewy texture of Onde-onde. Regular rice flour will not provide the same results.
Can I substitute pandan juice with pandan extract? Yes, you can substitute pandan juice with pandan extract. Simply dilute the pandan extract with water to make the equivalent amount of pandan juice required in the recipe.
Can I use other fillings instead of palm sugar? Yes, you can experiment with different fillings such as chocolate, peanut butter, or even sweetened mung bean paste. However, palm sugar is the traditional filling for Onde-onde.
Do I need to steam the grated coconut? Yes, steaming the grated coconut helps to enhance its flavor and texture. It also removes any raw taste. Make sure to steam it until warm and slightly loose.
Can I store Onde-onde? Onde-onde is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 1 day. The texture may become less chewy over time.

Serving dishes and utensils

Mixing bowl - Used for mixing the glutinous rice flour with pandan juice and salt.
Steamer - Used to steam the grated coconut for the filling.
Pot - Used to boil water for cooking the Onde-onde.
Slotted spoon - Used to remove the cooked balls from the pot.

Origin stories

Onde-onde, a beloved snack that generates nostalgic memories for many across Southeast Asia, is often associated with the diverse culinary traditions of Indonesia, Malaysia, and Singapore. It is believed to be of Indonesian origin, specifically rooted in the Javanese tradition. This sweet treat is often part of many festive occasions and traditional ceremonies, symbolizing unity and togetherness due to its round shape. The name 'onde onde' itself is intriguing; based on sound symbolism or echoism, it mimics the sound one hears when chewing this delightful snack. The burst of gula melaka (palm sugar syrup) as one bites into the glutinous rice ball is the highlight of the Onde-onde experience, making it a favorite among both the young and old.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.