Onde-Onde

I shared a dessert called Onde-Onde in the Gilmore Park Community Kitchen. We had a sweet treat day as we have two desserts on the same day. Onde-Onde is a popular street food in South East Asia.

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Onde-Onde is very similar to the various Chinese Tang Yuan like Glutinous Rice Ball with Sesame Peanuts Filings, Hong Kong style Tang Yuan and Taiwanese Tang Yuan. The only difference is those Tang Yuan are served in a sweet syrupy soup while Onde-Onde is served dry with shredded coconut coating. It is more like a finger food.

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This Onde-Onde recipe is flavoured with pandan leaves. Pandan leaves (also known as screwpine leaves) are used commonly in the South East Asia in making desserts. You can find pandan leaves in the frozen section of some Filipino groceries stores here and even fresh ones from Vancouver Chinatown.

Pandan leaf is used to impart it’s fragrance into the dessert. It is normally discarded after the dish is made like this Sweet Potato Soup. Pandan leaves are also used as a natural green food coloring.

Ingredients

  • 10 pandan leaves
  • 5 tablespoons water
  • few drops of green coloring (optional)
  • 400g glutinous rice flour
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon salt
  • 1 cup of water (more if needed)

Filling:

  • 100g gula melaka (palm sugar)

Coating:

  • 150g grated coconut
  • 1/4 teaspoon salt

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Source:  The recipe is adapted from Amy Beh at Home.

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