Onde Onde (Malaysian Coconut Poppers)

Time

Prep 20 min · Cook 20 min · 40 min total

Difficulty

easy

1. 1

   Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.

2. 2

   Sieve glutinous flour into a large bowl. Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color].

3. 3

   Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.

4. 4

   Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].

5. 5

   Roll again to make it into a small ball. Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.

6. 6

   Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.

7. 7

   Roll the cooked glutinous balls over the coconut. Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.