How to make Ondeh-Ondeh (Coconut Poppers)

How to make Ondeh-Ondeh (Coconut Poppers)Step by step Onde-onde dessert recipe with pictures. Coconut Poppers or Onde-onde is a small round balls made from glutinous rice flour with pandan (screwpine) leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup!

Ingredients for ondeh-ondeh:

  • 14 oz glutinous rice flour
  • 10 oz sweet potatoes
  • 3 tbsp pandan juice [screwpine leaves] [Substitute: Essence of Coconut mixed with 1or 2 drops of green food coloring]
  • ½ tsp salt
  • 2 tbsp water
  • 4 oz gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
  • 2 cups fresh grated coconut [Substitute : Unsweetened desiccated coconut or dried coconut flakes]

Method:

  1. Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]
  2. Peel, cook and mash sweet potatoes
  3. Sieve glutinous flour into a large bowl
  4. Add mashed sweet potatoes and pandan juice [Substitute: Coconut essence & green food color]
  5. Mix well to combine and knead into a dough
  6. Form dough into small balls, about 1 inch diameter How to make Ondeh-Ondeh (Coconut Poppers)
  7. Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar] How to make Ondeh-Ondeh (Coconut Poppers)
  8. Roll again to make it into a small ball
  9. Bring a pot of water to a boil, add the dough balls.
  10. When they float to the surface of the water, remove and place on a draining tray or sieve
  11. Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well
  12. Roll the cooked onde-onde glutinous balls over the coconut
  13. Onde-onde is best served warm – pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!

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