All Easy Recipes. Cook all that you can cook. Poached Sweet Rice - Flour Balls Coated With Coconut
(Onde - Onde)
 
What You Need:            (To Make: about twelve 1 -inch balls)
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  • 1 cups sweet rice flour (see Glossary)
  • cup fresh coconut milk made from cup peeled, chopped coconut and 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 1 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 1 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 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.


     
     
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