Serves 40
50 min
Onde-Onde
Recipe GLPR15273bb509d9af
Onde-onde are delightful sweet glutinous rice dumplings filled with palm sugar and coated in fresh coconut. These chewy, aromatic treats feature a tender dough made with sweet potato and glutinous rice flour, encasing a warm pocket of caramelized palm sugar that melts in your mouth. Served fresh and warm, they offer a perfect balance of sweetness and texture—a beloved Southeast Asian confection.
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Ingredients
½ pound sweet potato, small (about 1/2 pound)
1¼ cups sweet glutinous rice flour
1 teaspoon vanilla extract
3 tablespoons water, if needed to moisten the dough
2 ounces palm sugar
1 cup coconut, freshly grated (plain or toasted)
Directions
Peel and dice the sweet potato into small cubes. Boil in salted water until completely tender, about 10-12 minutes. Drain thoroughly and allow to cool slightly, then mash until smooth.
In a large mixing bowl, combine the mashed sweet potato, glutinous rice flour, and vanilla extract. Mix well to incorporate all ingredients evenly.
Gradually add water one tablespoon at a time, kneading gently after each addition, until the dough becomes soft, smooth, and pliable—it should hold together without being sticky. You may not need all the water.
Break the palm sugar into small pieces, each about the size of a pea or slightly larger.
Pinch off a small piece of dough (about the size of a marble) and roll it into a ball. Create a small indent with your thumb, place a piece of palm sugar inside, then seal the dough carefully around the filling by rolling gently between your palms. Repeat until all dough is formed and filled.
Bring a large pot of water to a boil. Working in batches, carefully drop the onde-onde into the boiling water. They will sink initially; stir gently to prevent sticking.
Once the onde-onde float to the surface, continue boiling for 2-3 minutes more to ensure they are cooked through and the dough is fully set.
Using a slotted spoon, transfer the cooked onde-onde to a plate. While still warm and slightly sticky, roll each one in the freshly grated coconut until well coated on all sides.
Serve the onde-onde warm or at room temperature. They are best enjoyed fresh, while the palm sugar filling is still soft and the coconut coating is fragrant.
