In this Live Asian Kitchen, I wanted to experiment with some new natural colouring products sent to me by My Blue Tea, namely Rosella and Matcha. Using those colours along with the company’s flagship product, the Blue Butterfly (bunga telang) powder, I managed to get some lovely colourful effects in this batch of onde-onde (also known as klepon in Indonesia). Visit My Blue Tea for these and other natural Asian food products.
Onde-Onde Recipe
INGREDIENTS:
- 2 cups glutinous rice flour
- Water to make a soft, non-tacky dough
- 1 tsp each blue butterfly powder, rosella powder and matcha powder
- 1 cup desiccated coconut
- 100g dark brown palm sugar, grated
- Water for boiling the dumplings
METHOD:
- Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture.
- Split into 3 batches, fold in the blue butterfly powder, rosella powder and matcha powder respectively, and knead for a minute or two.
- Start heating up some water in a pot.
- Roll up the grated palm sugar into marble-sized balls.
- Pinch the dough and roll into balls about 2cm in diameter.
- Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
- Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
- Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
- Transfer into bowl with desiccated coconut and toss.
- Remove and allow to cool slightly before serving.
