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