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:

1. Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture.
2. Split into 3 batches, fold in the blue butterfly powder, rosella powder and matcha powder respectively, and knead for a minute or two.
3. Start heating up some water in a pot.
4. Roll up the grated palm sugar into marble-sized balls.
5. Pinch the dough and roll into balls about 2cm in diameter.
6. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
7. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
8. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
9. Transfer into bowl with desiccated coconut and toss.
10. Remove and allow to cool slightly before serving.

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