FOND favourite to many, young and old, onde-onde is a sweet snack made of glutinous rice flour filled with molten palm sugar and rolled in shredded coconut. It is commonly sold as a street food in Malaysia, Singapore and Brunei. It is known as klepon in Indonesia.
The only difference is in the use of the different palm sugars, depending on regional products of gula jawa, gula melaka, gula apong and gula aren.
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Rolled in fresh coconut, onde-onde must be consumed the day that it is made.
Simple ingredients make perfect little bites for buka puasa.– RAJA FAISAL HISHAN/The Star
Blend the pandan leaves into a pulp with a little water, then squeeze the juice out with a tea sock, cheese cloth, or muslin cloth, and finally strain it through a wire mesh to get rid of any grits.
Knead the dough for about 15 minutes until it is completely smooth and elastic before rolling into balls.
Roll a small piece of dough into a ball, press it into a cup, then fill it with about half a teaspoon of gula melaka before pinching it together to seal in the sugar.
Drop the dough balls into boiling water and simmer for about five minutes until they float, then continue cooking for another two minutes before lifting them out and plunging them into cold water to stop the cooking.
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