Soft and chewy dough infused with mashed pumpkin and filled with melty palm sugar and rolled in grated coconut is one of the popular kuih/kue in Southeast Asia.
I use frozen grated coconut so I need to thaw it. Mix with salt and then steam with a pandan leaf over medium heat for 10 minutes. Set aside to cool down
Finely chop the palm sugar and set aside
Prepare the dough:
Combine glutinous flour and wheat starch. Set aside
Get about 200 grams of pumpkin (weight is after peeling off the skin and seeded). You will have a bit of leftover. Cut the pumpkin into cubes and then steam for 15 minutes until they can be easily mashed
Mash the pumpkin while it's still hot. You only need 100 grams of mashed pumpkin for this recipe. Add the mixture of flour, oil, and gradually add in the water. Don't dump all in there. The amount of water needed depends on how moist the pumpkin is. Add until you can knead into a smooth non-sticky dough
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 dough into 30 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