Onde-Onde Recipe (Ondeh-Ondeh)

Glutinous rice flour: This flour is made from glutinous rice and is essential for the chewy texture of the onde-onde.

Pandan juice: Extracted from pandan leaves, this juice gives the dessert its vibrant green color and unique aroma.

Palm sugar: A natural sweetener with a rich, caramel-like flavor, used as the filling for the onde-onde.

Grated coconut: Freshly grated coconut, steamed with a pinch of salt, is used to coat the cooked onde-onde balls.

When mixing the glutinous rice flour with pandan juice, ensure the dough is smooth and pliable. If the dough feels too dry, add a few drops of water gradually until the desired consistency is achieved. This will help in forming perfect balls without cracks.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can provide a similar chewy texture, though the flavor might slightly differ.

• pandan juice water - Substitute with matcha green tea: Matcha can give a similar green color and a unique flavor, though it won't replicate the pandan aroma.

• pandan juice water - Substitute with spinach juice: Spinach juice can provide the green color, though it lacks the distinct pandan flavor.

• chopped palm sugar - Substitute with brown sugar: Brown sugar can provide a similar sweetness and caramel-like flavor.

• chopped palm sugar - Substitute with coconut sugar: Coconut sugar has a similar taste profile and texture to palm sugar.

• steamed with a pinch of salt grated coconut - Substitute with desiccated coconut: Desiccated coconut can be rehydrated and steamed to mimic the texture of freshly grated coconut.

• steamed with a pinch of salt grated coconut - Substitute with shredded sweetened coconut: Shredded sweetened coconut can be used, though it will be sweeter and may need less additional sugar.

• Allow the freshly made onde-onde to cool completely before storing. This prevents condensation, which can make the dessert soggy.

• Place the cooled onde-onde in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. The onde-onde will stay fresh for up to 2 days.

• For longer storage, consider freezing. Arrange the onde-onde on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid.

• Once frozen, transfer the onde-onde to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 1 month.

• When ready to enjoy, thaw the onde-onde in the refrigerator overnight. For a quicker option, let them sit at room temperature for about an hour.

• To refresh the texture, steam the thawed onde-onde for a few minutes until they are soft and warm. Roll them in freshly grated coconut before serving.

• Steam: Place the leftover onde-onde in a steamer basket over boiling water. Steam for about 5-7 minutes until they are heated through. This method helps retain their soft and chewy texture.

• Microwave: Arrange the onde-onde on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Boil: Bring a pot of water to a gentle boil. Drop the onde-onde into the water and let them heat for about 2-3 minutes. Once they float to the top, they are ready. Remove them with a slotted spoon and roll them in fresh grated coconut.

• Pan-fry: Heat a non-stick pan over medium heat. Add a small amount of coconut oil or butter. Place the onde-onde in the pan and gently fry for 2-3 minutes on each side until they are warmed through and slightly crispy on the outside.

• Oven: Preheat your oven to 300°F (150°C). Place the onde-onde on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10 minutes or until they are heated through.

• Mixing bowl: Use this to combine the glutinous rice flour and pandan juice to form the dough.

• Measuring cup: Essential for accurately measuring the pandan juice and ensuring the right consistency of the dough.

• Knife: Handy for chopping the palm sugar into small pieces that will fit inside the dough balls.

• Steamer: Needed to steam the grated coconut with a pinch of salt, enhancing its flavor.

• Pot: Use this to boil water for cooking the onde-onde balls.

• Slotted spoon: Ideal for removing the cooked onde-onde balls from the boiling water without excess water.

• Plate: Use this to hold the grated coconut for rolling the cooked onde-onde balls.

• Tongs: Helpful for handling the hot onde-onde balls when rolling them in the grated coconut.

Prepare the pandan juice in advance: Blend and strain the pandan leaves ahead of time to save on preparation.

Use pre-grated coconut: Purchase pre-grated coconut to avoid the hassle of grating it yourself.

Pre-chop the palm sugar: Have your palm sugar chopped and ready to go before starting the recipe.

Batch roll the dough: Roll all the dough balls at once to streamline the process.

Boil in batches: Cook multiple onde-onde balls at once to save time on boiling.