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Onde Onde



270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt

Filling (combine):

100g gula Melaka or palm sugar
1 tbsp soft brown sugar



Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.

Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.

Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.

Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.

Repeat with the rest of the dough.

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