Onde Onde
Onde onde is a traditional sticky rice dessert, filled with muscovado sugar and rolled in grated coconut.
Ingredients
- 3 cups Peotraco glutinous rice flour
- 1 ½ tsp Pandan flavor
- 1 cup + 3 tbsp water
- 200 g grams palm sugar (panocha) chopped finely or Peotraco Muscovado
- 2 cups grated coconut combined with 1 – 1 1/2 tsp fine salt
- ¼ tsp Green Peotraco food color powder or gel
Instructions
- Mix glutinous rice flour, water, pandan flavor, and food color to form the dough.
- Knead for 2 minutes and rest for 10 minutes. Pinch about 30 grams of dough or the size of a pingpong ball and form it into a round shape.
- To prepare the filling using Peotraco Muscovado, pour 2 tablespoon cold water onto Peotraco Muscovado and form small balls set aside or flatten and put about half a teaspoon of the chopped palm sugar in the center of the dough and form it into ball again making sure that the sugar is sealed inside.
- Drop onde onde balls in boiling water.
- They're cooked once they float. Scoop them out using slotted spoon and roll onde onde in the grated coconut and salt mixture and serve.