The Squishy Surprise : Onde-Onde | Klepon

Did I mention in my last post that I’m done making green-coloured sweet snacks? Well, apparently not! Until onde-onde (as it’s called in M’sia / S’pore vs ‘klepon’ in Indonesia) is on the blog, it definitely warrants a revisit (to make the proper instructional photos). Within its soft chewy green exterior and snowy coconut-y coat, hides an unexpected sweet explosive surprise. Pop one into your mouth and BAM*! you’re hit with a burst of fragrant melted palm sugar that oozes out and engulfs your taste buds. Mmm, I really really love these green bally thingies!

This post is for the cuz who settled in Perth for 2 years now and unbelievably misses none of the lip-smacking Singaporean food except for — ONDE-ONDE (seriously, how can that be, A?)… as well as for the bunches of friends who have been pestering me for it since I was obsessively making it for every other international food gathering last year~ (and even for sale at the Asian supermarket). These little squishy surprises are such simple bundles of jumpy joy!

Onde-Onde | Klepon recipe (recipe by my own ‘feel’) makes 25 small balls

Ingredients:

• 1 cup glutinous rice flour
• 1/3 cup lukewarm water
• Small piece of sweet potato (~50g)
• 1/2 tsp pandan paste
• 50g gula melaka (coconut palm sugar)
• 1 tbsp white sugar / brown sugar
• 1/2 cup dessicated / shredded coconut
• pinch of salt

Method:

1. Cut sweet potato into small segments and boil / steam.
2. Chop palm sugar into bits and mix in 1 tbsp of white / brown sugar. Set aside.
3. Mash the cooked sweet potato and mix into glutinous rice flour.
4. Bind together flour and sweet potato with warm water into a smooth dough. It should be easily shaped, not crumbly and not sticky. Adjust with water / flour.
5. Add pandan paste to the dough and knead till colour is even. Alternatively, you could also add it in to the water at step 4.
6. Pinch small balls of dough, flatten it with thumb, place a small amount of sugar in the middle, close and roll into a ball with the palms of your hand.
7. Drop the balls into a pot of boiling water and give it a few stirs during cooking. When dough is cooked, it will rise to the surface (~3-5min).
8. Meanwhile place the coconut in a deep dish and mix in a pinch of salt.
9. Scoop the cooked dough into the coconut and swirl around to coat.
10. Set aside to cool! Best enjoyed fresh as keeping overnight causes it to harden.

Simplification: Sweet potato amount can be increased for a softer texture, or eliminated altogether for a more chewy ball.

Announcement: Poorskinnychef’s onde-onde will be selling at Toko Indrani @ Salverdaplein frozen section 🙂  wheee~