Introduction: Onde Onde (Malaysian Coconut Balls)

Try this soft, scrumptious and delicious dessert (often served at yumcha) -

known also as mochi to the Japanese.

Its a tweak on the normal green onde onde - when you've run out of pandan leaves.

This recipe is steamed and uses similar ingredients

as the deep-fried Jin Dou a birthday or Chinese New Year

snack covered with crunchy sesame seeds.

Gluten-free as well, but I reckon the GI must be pretty high.

Step 1: Ingredients for Onde Onde

(Makes 12)

220gm glutinous rice flour
100gm sugar
250ml coconut milk
Cornstarch for rolling

Place flour, sugar and coconut milk in food processor. Add more water if dry.

Whizz until it appears like the soft, runny cake mixture like below.

Place in shallow dish and steam 20-30 minutes until cooked.

You may speed up the cooking process by microwaving the mixture in a deep bowl for 2 minutes on high.

Stir the the half cooked mixture thoroughly.

Zap again on high for 2-3 more minutes till your dough is opaque.

Cool slightly before filling with fillings.

Roll on chopping board dusted with cornflour, chop into 12 pieces.

This had great results for me, turned out extremely soft and chewy and didn't turn hard until
DAY 3 in the fridge.

Step 2: Red Bean Filling


Cooked red beans
1/2 cup gula melaka - palm sugar

Add melted palm sugar to red beans and mash for a chewy, textured filling.

Blend if you prefer a finer texture.

Step 3: Pecan Nut and Coconut Filling


1/4 cup chopped pecans
3 T shredded coconut
1/4 cup melted gula melaka - palm sugar with 3T water

Mix all ingredients together.

Step 4: Knead the Steamed Dough

This step is optional.

Place the steamed dough into mixer and knead for 10 minutes with dough attachment.

Step 5: Assemble Coconut Balls

Pan-fry extra the glutinous rice flour for 3 minutes over medium heat. You could use raw cornstarch instead as it is safe to eat.

One site recommends : "Researchers discovered that uncooked cornstarch dissolved in a nonsugary drink, such as milk or sugar-free soda, helped control diabetics’ blood glucose levels overnight." I'd check that out for accuracy.

(Use for coating hands and forming the coconut balls because the mixture is extremely sticky and gluey.)

Coat hands with raw cornstarch (or pan-fried glutinous rice flour) and insert filling.

This is rather sticky process and impossible without flour.

Coat with remaining shredded coconut.

For chefs - here is the (CCC) critical control point.
Normally you'd be using gloves and I'm still working on checking if the rice flour is cooked thoroughly before rolling out the balls.

Step 6: Baked Jin Dou - Crunchy Sesame Seed-Coated Ovals (with Savoury Filling)

Savoury Filling ingredients

1 cup grated white radish (lopak)
1/2 cup finely chopped cabbage
1/4 cup red capsicum (peppers)
1/4 cup finely grated onion

Fry with 2T oil until caramelised and fragrant. Cool. You could also fill with sweet red bean mixture if desired.

Fill the prepared steamed glutinous rice flour dough. Flatten dough with dry-fried flour to make it easier to shape.

Bake in oven at 200 degree celsius for 20 minutes or until puffy. Turn over after 10 minutes to brown the other side.

Once cooled all the pastries will collaspe into a hard mass (as air leaves).

Reheat on cast iron / non-stick pan to soften and serve. (No need to add extra oil)