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  Added: May 22, 2006  •  Visited (909)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Poached Sweet Rice - Flour Balls Coated With Coconut
(Onde - Onde)
What You Need:
  • 1½ cups sweet rice flour (see Glossary)
  • ¾ cup fresh coconut milk made from ¾ cup peeled, chopped coconut and ¾ cup hot water
  • 1/8 teaspoon salt plus a pinch of salt
  • 2 tablespoons dark-brown sugar
  • 2 cups finely shredded fresh coconut

  • How To Cook:
    1. Combine 1½ cups of the sweet rice flour, the coconut milk and 1/8 tea-spoon salt in a deep bowl, and stir together until the mixture becomes a smooth, thick paste.

    2. To shape each onde-onde, scoop up about 2 tablespoons of the paste and, between the palms of your hands, roll it into a ball about 1½ inch in diameter.

    3. With your thumb or the handle of a small spoon, make a 1-inch depression in the center of the ball and fill it with ½ teaspoon of the brown sugar. Pinch and pat the openings together firmly to enclose the sugar completely.

    4. As each ball is formed roll it in the remaining 1/3 cup of sweet rice flour and set aside on wax paper or a plate. Place the shredded coconut in a shallow bowl and stir into it a pinch of salt.

    5. In a heavy 4- to 5-quart saucepan bring 3 quarts of water to a boil over high heat. Drop in the balls and stir them gently with a spoon to prevent them from sticking to one another or the bottom of the pot.

    6. Poach the balls over medium heat for 5 to 6 minutes, or until they rise to the surface. With a slotted spoon, transfer the balls one at a time to paper towels to drain. While they are still warm, roll the balls in the shredded coconut.

    7. Cool the onde-onde to room temperature and serve them arranged attractively on a plate.

    To Make: about twelve 1½ -inch balls
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Fruits » Coconut
    Dish » Cake & Muffins


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