Klepon, Onde-Onde (Pandan, Palm Sugar, and Coconut Dumplings) Recipe | SAVEUR

Onde-Onde (Pandan, Palm Sugar, and Coconut Dumplings)

These Malay poached rice flour dumplings, coated with shredded coconut, are plump with a filling of melted palm sugar that floods the mouth when bitten into. Pandan, the aromatic leaves of a perennial grass, gives them a green color and a vanilla-like scent.

Onde-Onde (Pandan, Palm Sugar, and Coconut Dumplings)
These poached rice flour dumplings, coated with shredded coconut, are plump with a filling of melted palm sugar that floods the mouth when bitten into.
makes 18 dumplings

Ingredients

14 tsp. kosher salt
1 mature coconut, cracked open and finely grated, or 1 cup desiccated coconut, steamed
7 fresh pandan leaves, rinsed or 10 frozen, chopped
2 cups mochiko (glutinous rice flour)
14 tsp. pandan paste or 12 tsp. green food coloring, mixed with 14 cup water
13 cup grated palm sugar, divided into 18 balls

Instructions

Toss salt and coconut in a bowl; set aside. Purée pandan leaves and 12 cup water in a food processor into a pulp. Press over a fine-mesh sieve set over a bowl to extract juices; discard solids. Stir in flour and pandan paste; knead dough until smooth. Divide dough into 18 balls. Bring a 6-qt. saucepan of water to a boil. Working with 1 ball dough at a time, press a finger into ball to make a pocket; fill with 1 ball sugar. Pinch edges of dough around sugar; roll into a ball. Working in batches, cook dumplings until they float, 3–4 minutes. Using a slotted spoon, drain dumplings briefly; roll in coconut mixture. Serve warm or at room temperature.

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