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Onde Onde (Sweet Potato Glutinous Rice Balls with Gula Melaka/Palm Sugar Filling)

I like everything coconut and gula melaka [1] (coconut sugar). I know this is THE recipe when I took a bite into the tender dough and the coconut syrup came squirting out. I can easily get an overdose of these sugar bombs …but, they are so good!


Ingredients

(A) Skin

(B) Filling

(C) Coconut Coating

Directions

To prepare filling:

  1. Chop gula melaka. Mix with granulated sugar and coconut oil until the filling binds together.
  2. Divide into small balls, set aside.

To prepare skin:

  1. Peel and cut sweet potatoes into small pieces. Steam until soft, mash with potato masher.
  2. Mix mashed sweet potatoes and the rest of the skin ingredients together. Knead into a smooth dough.
  3. Divide into small balls.
  4. Flatten each dough ball in your palm and wrap in the filling. Roll into a ball until the skin is smooth.
  5. Heat a pot of water till it comes to a rolling boil.
  6. Drop the rice balls into the boiling water, it will sink to the bottom. Maintain the water at boiling temperature and boil till the rice balls float to the surface. Continue to boil for another two minutes. If you boil the rice balls for too long, the skin will split, and there goes your onde onde.
  7. Remove and coat with grated coconut.
  8. Serve immediately. The filling solidifies when the onde onde is left to sit at room temperature (at least where I live). If the onde onde is cold, steam it for 5-10 minutes before serving so that the filling is melted inside.