Learn how to make soft yet lightly chewy onde onde filled with aromatic coconut sugar. The first bite will create that burst of melty coconut sugar inside your mouth. Made with natural pandan and blue pea flower extract for natural colors. All the tips you need to know.
If the grated coconut is a bit wet, squeeze out any excess liquid. Steam the grated coconut with a bit of salt over high heat for 5 minutes. Remove and set aside
Cut or shave the block of gula Melaka/gula Jawa into small tiny pieces. Set aside
To prepare pandan flavor dough:
Mix glutinous rice flour and sugar in a mixing bowl. Bring pandan juice to a rolling boil and then pour this into the flour mixture immediately. Use a spatula to stir to combine at first because it is still too hot to knead the dough with your hand. You will get a ragged dry dough at this point. When it's not too hot anymore, use your hand to knead into a rough dough. Add the oil and continue to knead until the dough is smooth and elastic. Cover and set aside
To prepare blue pea flower dough:
Put the blue pea flower in a saucepan with 100 ml of water and bring to a boil and then turn off the heat and let the flower steep in the hot water for 10 minutes. Strain and pour this back into the saucepan and bring it back to a rolling boil and then measure out to get 80 ml of juice. Make sure the juice is really hot
Pour the hot boiling juice into the flour mixture. Use a spatula to stir to combine at first because it is still too hot to knead the dough with your hand. You will get a ragged dry dough at this point. When it's not too hot anymore, use your hand to knead into a rough dough. Add the oil and continue to knead until the dough is smooth and elastic. Cover and set aside
Fill, shape and boil right away:
Bring a large pot of water to a boil over medium heat before you start filling and wrapping. You want to boil the onde onde right away after you fill and shape them. The longer they sit, the more likely they are going to be leaking out sugar when you boil them
Divide each dough into 15 pieces and roll into balls. Work with one ball at a time while keeping the rest covered. Use your thumb to make an indentation on the ball and then fill it up with coconut sugar. Gather the sides to seal and roll into a smooth ball. It is important to roll it into smooth balls. Dab your fingers with some water if necessary to make sure that it's smooth when you roll it. Any seam is a potential for the coconut sugar to leak out when you boil them
Boiling:
The water should be simmering by now. Boil the onde onde right away and then continue to fill and shape the next one and boil until they float to the top. Once they float to the top, let them cook for another 1-2 minute
Roll in grated coconut:
Remove with a slotted spoon and roll in the grated coconut. Serve at room temperature, as a dessert or your afternoon tea snack