Wednesday, February 27, 2013

Onde Onde



200g glutinous rice flour
pinch of salt
100ml water
1 tbsp tapioca flour
1-2 sweet potato, cut into pieces, steamed until soft and mashed
Filling for the ball:
  • 100g grated gula melaka
  • Grating for the ball:
  • 200g grated coconut (white part only) and a pinch of salt. Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)

  • Method:-
    1.Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)

    2.Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.

    3.Pinch a small piece of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.

    4.Seal the ball and roll again into round balls. Bring apot of water to boil. Drop the balls into boiling water until they float to the surface. Then it's ready to be removed with a strainer.

    5.Coat the round balls with grated coconut and serve immediately.


    1. Hi Mary,

      I noticed that it is now very trendy to cook with purple sweet potatoes and your purple and orange onde onde look very cool!

      Nice to know you via blogging. I'm now your latest follower and hope to keep in touch in the near future :D