Ondeh Ondeh (Klepon) is my favorite traditional dessert. It’s rich in texture and flavor, bursting into a toffee aroma of Gula Melaka (coconut palm sugar) in one bite. With the shredded coconut wrapped in sweet, salty, and fragrant, almost no one can resist the temptation of this small ball! In this issue, I will share with you how to make three different flavors at one time, as well as some points that need to be paid attention to.
Coconut Sugar Leaking Out
If you wrap too many at room temperature without cooking, the coconut sugar will start to leak from the bottom. So batch by batch (about 8 pieces) of stuffing and cooking. Unless you are two people working together. One person is responsible for the wrapping and the other is responsible for the cooking, then you can do it at the same time. Otherwise, you are already very skilled! If you’re unlucky enough to run into this problem, dab a little water and flour on the crack. Like life, not afraid of cracks. Repair and knead then it will be smooth again. It can be saved by putting it in and cooking it again!
Without the Bursting Taste
Mash the coconut sugar or chop it with a knife. In this way, the coconut sugar is easier to cook and melt, and it has a bursting taste when you eat it. Also, cook them on medium heat until they float up, then turn to medium and low heat to continue cooking. You need to stir them often to turn them over to avoid them being cooked unevenly. This also ensures that the coconut sugar is cooked until melted. The whole cooking process is about 10 minutes, you can adjust the length of time or the heat appropriately.
Don’t be discouraged if you don’t do well the first time, the so-called Practice Makes Perfect! If you like the three flavors Ondeh-Ondeh recipe we shared, please help to share it with your relatives and friends! I wish you a happy life~
We have other Klepon flavor dessert recipes. Ondeh-Ondeh Steamed Cake, Ondeh-Ondeh Mooncakes
Three Flavors Ondeh Ondeh
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🟢🟡🟣Glutinous Rice Ball
- 120 g Glutinous Rice Flour
- 30 g Caster Sugar
- 60 g Coconut Milk
- 30 g Boiling Water
- 2 tsp Pandan Powder
- 2 tsp Purple Sweet Potato Powder
- 2 tsp Pumpkin Powder
- 100 g Coconut Sugar
🥥 Shredded Coconut
- 120 g Fresh Shredded Coconut
- A Pinch of Salt
- 1 Pandan Leaf
- Mix fresh shredded coconut with a pinch of salt and pandan leaves, and steam over medium heat for 5 minutes. After steaming, take it out to cool.
- Mash or chop the coconut sugar with a knife.
- Mix glutinous rice flour and caster sugar, pour in boiling water, and mix well. Add coconut milk and knead into a dough. If the glutinous rice dough is dry, add a little water, otherwise, add glutinous rice flour.
- Divide the kneaded glutinous rice dough into 3 portions. Add different flours to each glutinous rice dough and knead evenly, adding a little water during the process.
- After kneading, divide into small glutinous rice doughs of 10 grams each.
- Dip the small glutinous rice dough with a little water first, then rub it to absorb. Then use your thumb to create a small cup, leaving a little thickness at the bottom.
- Put in 1 tsp of coconut sugar, about 5 grams, lightly press the coconut sugar with your thumb and seal it. Dip a little water on the sealed area and round it.
- It is recommended to cook a batch of 8 pieces after wrapping them. Because the coconut sugar will leak from the bottom if it is left for too long after wrapping.
- Put the glutinous rice balls into a pot with boiling water, and stir after putting them down to prevent them from sticking to the bottom of the pot.
- Cook on medium heat until they float up, then turn to medium-low heat and continue to cook. Stir every once in a while to keep them from cooking unevenly. The cooking process is about 10 minutes.
- After cooking and draining the water, pour it to wrap the shredded coconut and enjoy.
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