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Asian

Onde-onde

Chewy glutinous rice flour balls scented with pandan, filled with melting palm sugar and rolled in steamed grated coconut. Known as klepon in Java, they are sold warm from banana-leaf trays at markets across Indonesia and should burst with hot syrup at the first bite.

SnacksLunch & dinnerVegan
35 min20 prep · 15 cookMedium544 kcalper serving
Onde-onde

Method

  1. Wash 2 pandan leaves, snip them into short lengths and pound or blend them with 80 ml warm water until dark green. Strain through a fine sieve into a bowl, pressing hard on the pulp, and reserve this pandan water.
  2. Toss 35 g fresh grated coconut with 0.25 tsp salt and spread it in a small heatproof dish with the remaining pandan leaf knotted on top. Steam over boiling water for 5 minutes, then discard the leaf and leave the coconut to cool on a plate — this keeps it from souring and makes it cling.
  3. Put 100 g glutinous rice flour in a bowl and add the pandan water a spoonful at a time, kneading with your fingers, until you have a soft, pliable dough with the feel of earlobe — smooth and just short of sticky. Add a teaspoon more water only if it cracks.

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Per serving

544kcal
7gprotein
126gcarbs
1gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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