Onde Onde Recipes
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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- 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.
- Coat with grated coconut. When the ondeh ondeh are cooked, remove them with a slotted spoon and immediately transfer them into a shredded coconut bed.
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- In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
- When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.
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