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
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
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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