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The Squishy Surprise : Onde-Onde | Klepon

In Recipes, Singaporean on October 21, 2010 at 1:39 am

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~

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  1. thanks couz!

  2. Sweet Neighbour~
    Looking at the kuehs make me crave for some (especially the onde onde)!
    Can I PLEASE marry you so that you can cook for me?=P

  3. Hello Grace,

    I remember the “Onde-onde” session with Hannah in Wageningen!!! That was a great dinner, I’ve loved it!
    This is a great website, I’m happy for you, it is really well written and with lots of curious discoveries about food. I’m passionate about food as well, but I have no talent for writing about… but I do like reading as much as I can!
    I hope you are going well in the master program, send greetings from Brazil to all of you (specially for Slavek and Letícia!)

    • thanks natasha! 🙂 that was really fun indeed, remember Hanna’s gigantic onde-onde that was almost the size of a small orange haha!

  4. Hi! These look so amazing. I will try my hand at them tonight! Can you let me know if you’ve ever tried to freeze these little lovelies? As in, could you prepare them, freeze them for a few days / weeks and then boil them?

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