Onde Onde (Klepon)

🧂 Ingredients

• 1 tsp pumpkin food colouring powder
• ⅛ tsp fine salt
• 10 ml vegetable oil
• 80 g glutinous rice flour
• 75-100 ml hot water
• 1 tsp purple sweet potato powder
• ⅛ tsp fine salt
• 10 ml vegetable oil
• 80 g glutinous rice flour
• 75-100 ml hot water
• 100 g grated fresh coconut
• ¼ tsp fine salt
• 2-3 pandan leaves

  washed
• 80-100 g gula melaka

Instructions

• 1 Mix together 100 g grated fresh coconut and 1/4 tsp fine salt in a heat-proof
  plate. Place 2-3 pandan leaves knotted on top.
  
  Steam the coconut for 10 minutes over medium high heat. Then remove the pandan
  leaves and let the coconut cool completely.
• 2 Chop the 80-100 g gula melaka as fine as possible.
• 3 Mix 80 g glutinous rice flour, 1/8 tsp fine salt and 1 tsp purple sweet potato
  powder in a large mixing bowl. Make a well in the centre.
• 4 Add 75-100 ml hot water gradually (more or less depends on the absorbability of
  the flour).
  
  Mix with a spatula to form a loose dough.
• 5 Then manually knead the dough when the dough mixture cooled down.
• 6 Gradually add 10 ml vegetable oil. Knead the dough into a soft, shiny, and
  pliable dough.
  
  Cover and rest for 15 minutes.
• 7 After 15 minutes, divide the dough into 9 equal portions. And keep the dough
  covered.
• 8 Repeat the same for the other colour by mixing 80 g glutinous rice flour, 1/8
  tsp fine salt and 1 tsp pumpkin food colouring powder in a large mixing bowl.
  
  Add 75-100 ml hot water gradually (more or less depends on the absorbability of
  the flour). Knead the dough then add 10 ml vegetable oil, and knead the dough
  into a soft, shiny, and pliable dough. Cover and rest for 15 minutes.
• 9 Press each dough ball into a little bowl.
  
  Scope 2 tsp of the chopped gula melaka into each dough.
  
  Press to seal the dough well so that there is no crack line on the dough.
  
  If there is a crack, use some water to seal the crack.
• 10 Make the onde onde in small batches. Otherwise the dough breaks after a while
  and the filling will leak out easily.
• 11 Add the onde onde into a pot of boiling water over medium high heat.
  
  Stir to make sure the onde onde does not stick to each other or the pot.
  
  Once they float, keep boiling for another one minute.
• 12 Then remove the onde onde from the pot of water.
  
  Coat each onde onde evenly with the steamed grated coconut.
• 13 Serve within the same day.

Nutrition Info