Onde Onde (Malaysian Coconut Balls)
http://www.instructables.com/id/Onde-Onde-Malaysian-Coconut-Balls/
Try this soft, scrumptious and delicious dessert (often served at yumcha) -
known also as mochi to the Japanese.
Its a tweak on the normal green onde onde - when you've run out of pandan leaves.
This recipe is steamed and uses similar ingredients
as the deep-fried Jin Dou a birthday or Chinese New Year
snack covered with crunchy sesame seeds.
Gluten-free as well, but I reckon the GI must be pretty high.
known also as mochi to the Japanese.
Its a tweak on the normal green onde onde - when you've run out of pandan leaves.
This recipe is steamed and uses similar ingredients
as the deep-fried Jin Dou a birthday or Chinese New Year
snack covered with crunchy sesame seeds.
Gluten-free as well, but I reckon the GI must be pretty high.
| | |
Remove these ads by Signing Up. Step 1Ingredients for Onde Onde
Ingredients
(Makes 12)
220gm glutinous rice flour
100gm sugar
250ml coconut milk
Cornstarch for rolling
Place flour, sugar and coconut milk in food processor. Add more water if dry.
Whizz until it appears like the soft, runny cake mixture like below.
Place in shallow dish and steam 20-30 minutes until cooked.
NEW UPDATE
You may speed up the cooking process by microwaving the mixture in a deep bowl for 2 minutes on high.
Stir the the half cooked mixture thoroughly.
Zap again on high for 2-3 more minutes till your dough is opaque.
Cool slightly before filling with fillings.
Roll on chopping board dusted with cornflour, chop into 12 pieces.
This had great results for me, turned out extremely soft and chewy and didn't turn hard until
DAY 3 in the fridge.
(Makes 12)
220gm glutinous rice flour
100gm sugar
250ml coconut milk
Cornstarch for rolling
Place flour, sugar and coconut milk in food processor. Add more water if dry.
Whizz until it appears like the soft, runny cake mixture like below.
Place in shallow dish and steam 20-30 minutes until cooked.
NEW UPDATE
You may speed up the cooking process by microwaving the mixture in a deep bowl for 2 minutes on high.
Stir the the half cooked mixture thoroughly.
Zap again on high for 2-3 more minutes till your dough is opaque.
Cool slightly before filling with fillings.
Roll on chopping board dusted with cornflour, chop into 12 pieces.
This had great results for me, turned out extremely soft and chewy and didn't turn hard until
DAY 3 in the fridge.
| « Previous Step | To Download the PDF or View All Steps, Become a Pro Member » | Next Step » |
10 comments | Add Comment |
Wow, this looks incredible. I'm going to give it a try!
Thanks for sharing your recipe.
Thanks for sharing your recipe.
Oct 5, 2009. 10:51 PMPoelite says:
Just a nutrition heads up, Coconut is pure saturated fat, same with palm oil. Even though it's delicious it's hiding a horrible secret.
Oct 27, 2010. 2:41 PMd1sh says:
This comment above is actually not true. The benefits far outweigh the harmful effects
i absolutely love these. but too bad, i can't eat much, stomach cannot take coconut very well.
Jul 28, 2009. 11:17 AMpluie says:
in Indonesia we have Onde Onde too, but there's some difference:
1. we use *only* kacang ijo (green bean? sorry, I don't know the exact english name for it ) for the filling; therefore there are no pecan Nut or coconut in the ingredients.
2. sesame seeds is used for the coating, before it went straight to the pan.
3. it is deep fried.
I believe it is closer to the original Jin Dou.
1. we use *only* kacang ijo (green bean? sorry, I don't know the exact english name for it ) for the filling; therefore there are no pecan Nut or coconut in the ingredients.
2. sesame seeds is used for the coating, before it went straight to the pan.
3. it is deep fried.
I believe it is closer to the original Jin Dou.
Oct 15, 2009. 2:49 AMdechastangel says:
looks more like "klepon" than "onde2" rite? o.O buti think i'll try to make this malaysian version onde-onde... good recipeanyway :D
thanks for your comment.
I checked out what klepon is, it sure sounds familiar
I may not know who "started it first" because I think any country that grows glutinous rice has a variation of this lovely recipe - I simply amalgamated a Japan version + Malaysian + personal taste version - voile, here's what worked for me.
I checked out what klepon is, it sure sounds familiar
I may not know who "started it first" because I think any country that grows glutinous rice has a variation of this lovely recipe - I simply amalgamated a Japan version + Malaysian + personal taste version - voile, here's what worked for me.
Dec 8, 2009. 8:02 PMdechastangel says:
nah, doesn't matter who started it first. the thing i care about is which tastes the best. :) anyway, it really tastes like klepon for me...
Thank for your comment, I shall try it with the green bean. I've made the jin dou with sweet potato mixed in and baked them, and they turned out a lot less oily, which was great. I used to pandan extract and boiling technique previously, but it wasn't as soft as steaming the whole lot first than making the balls. So I prefer the mochi method. The pecan nut method I made up because I luv pecans : )
But if you research the web, there are discovery that the tropic countries of Malaysia, Phillipines, Samoa etc have used coconut for 4000 years for many ailments and diseases.
The saturated fat is high in coconut - 95% but it is different from animal saturated fats which cause heart attacks and a myriad of other health probs.
The lauric acid (found in human mother's milk) in coconut helps increase cell immunity. Its a wonderful vegetable ! plant
