Coconut Poppers (Onde Onde)

22 Jan

Coconut poppers or more traditionally called onde onde is a Malay sweet that I absolutely LOVE!! I just can’t get enough of them. They are about the same size as a chocolate truffle and has a unique texture that is common in most Malay and Indonesian desserts. Beyond the fragrant freshly grated coconut and texturous green layer is a sea of melted palm sugar (traditionally known as gula melaka). Place one in your mouth and get ready for a *Burst* of flavour… literally.

Once you pop… you can’t stop. 🙂

img_5936.JPG

Ingredients:

  • 250 grams glutinous rice flour
  • 1/4 tsp of salt
  • 1/4 tsp betel lime liquid
  • 1/4 tsp pandan leaf extract
  • small bundle of pandan leaves
  • 125 ml of warm water
  • 100 grams gula melaka (palm sugar), finely grated
  • 200g desiccated coconut (freshly grated coconut is best)

Most of these ingredients can be found from most Asian grocers.

Method:

  1. Place the glutinous rice flour in a bowl and mix in the salt.
  2. Add betel lime liquid and pandan leaf extract to the mixture and stir together.
  3. Using your hands, knead the mixture whilst slowly adding the warm water to the mix.
  4. Keep kneading till the mixture has a dough like texture.
  5. If the dough feels too dry, add more warm water to it and knead till a soft and smooth dough is produced.
  6. Pinch a little of the dough (about 1tsp worth) and roll into a small ball in between the palms of your hands and then flatten into a small disc.
  7. Place 1tsp of the grated gula melaka into the middle of the disc, close and then reshape into a ball.
  8. Repeat this till all the dough has been used up.
  9. Place the little bundle of pandan leaves into a pot of water and place over the stove.
  10. When the water is boiling, gently put the balls (6 to 8 at a time) into the pot of water and cook till they begin to float to the surface. (You may want to cook the balls for another 30sec from when they come to the surface to ensure that the gula melaka has melted in the middle.)
  11. onde.jpg
  12. Remove the cooked balls with a strainer and roll in the grated coconut.
Advertisements

2 Responses to “Coconut Poppers (Onde Onde)”

  1. john March 16, 2007 at 12:48 PM #

    The Onde Onde reminds me of my childhood in Malaysia. Can you let me know what is “betel lime liquid”? I would like to try cooking it.

  2. purpleplums September 19, 2008 at 5:29 PM #

    Hello. I think it comes from the betel nut. I managed to find it back in Singapore but never in any Asian grocers in Melbourne. I have tried making the onde onde without it and it worked perfectly fine. 🙂 I hope you are successful at making them. They’re YUMMY.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: