Onde Onde Food
ONDE ONDE
These Indonesian dessert dumplings traditionally call for fresh coconut, which adheres to the brown-sugar-filled dumplings more readily than packaged coconut. Pandan, popular in Southeast Asian cooking, has a floral aroma and a slightly nutty flavor. It also adds a green tint to the dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir together flour, coconut milk, and salt in a medium bowl until a thick paste forms. Add pandan if desired, drop by drop, until dough is very pale green.
- With floured hands, roll 2 tablespoons dough into a ball, and use your thumb to make a deep indentation in center. Place 1/2 teaspoon sugar in center, pinch to enclose sugar, and press to seal. Roll into a ball. Roll in flour to coat lightly, and place on a parchment-lined baking sheet. Repeat with remaining dumplings.
- Bring a large pot of water to a boil. Add 6 dumplings, and gently stir to prevent them from sticking together. Cook until filling has melted, 10 to 12 minutes (you will need to remove a dumpling and break it open to check). Using a slotted spoon, transfer dumplings to a clean kitchen towel, rolling them gently to dry slightly. Repeat.
- Place coconut on a plate, and roll warm dumplings in coconut to coat. Let cool completely. Serve immediately, or wrap tightly in plastic. Dumplings are best the day they are made.
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- Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
- Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5g palm sugar in it. Be careful that the dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.
- Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.
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- Make the Pandan extract. The pastry of the glutinous rice ball is flavored with pandan juice, making it green before being coated with grated coconut.
- Prepare the palm sugar. Palm sugar (also called Gula Melaka and Gula Jawa locally) has a unique aroma and flavor, tastier than brown sugar. It is available in various forms, and the ones I have are round cylinder blocks.
- Make the glutinous rice dough. The outer layer of the ondeh ondeh is made with glutinous rice flour. So please ensure that it is glutinous rice flour, not rice flour.
- Wrap the ondeh ondeh. Ondeh ondeh is a bite-size dessert that should be small. I use about 12g of the dough to enclose about 3 grams (slightly more than 1/2 teaspoon) of sugar.
- Boil the ondeh ondeh. Bring a large pot of water to a boil and put the ondeh ondeh into the hot water. However, there are a few points you should take note of while cooking them.
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