RECIPE BY WOON HENG @woon.heng
Love mochi and the flavors of fall? This recipe is for you! This Onde onde is an Indonesian treat similar to a mochi. @woon.heng has chosen to flavor this with a kabocha squash also known as japanese pumpkin.
MAKES 18 BALLS
INGREDIENTS
- ONDE ONDE
- Kabocha Squash, 180 g (skins removed and steamed, you can use pumpkin instead)
- Glutinous Rice Flour, 200 g
- Tapioca Flour, 1 tbsp
- Water, 100 ml or more
- Fresh or Frozen Grated Coconut
- FILLING
- Coconut Sugar, 1/2 - 1 cup
- Organic Sugar, 1 tbsp
METHOD
- Mash steamed kabocha & prepare a bowl with glutinous rice flour. In a pot, mix tapioca flour in 100ml water. While stirring continuously, bring mixture to boil & cook until it turns close to translucent. Remove from the heat & immediately add to the glutinous rice flour. Stir to combine.
- Then mix in mashed kabocha & knead into a soft dough. If it's too dry, add water, 1 tablespoon at a time or more glutinous rice flour if it's too wet. Cover & let the dough rest for 15 minutes.
- Meanwhile, prepare a shallow plate & fill it with a layer of grated coconut. If you are using frozen grated coconut, please bring it to room temperate. You may season it with a pinch of salt.
- To make the onde onde, bring a pot of water (5-quart or larger) to boil. Pinch a small dough off, about ping pong's size. Flatten it by pinching with your thumb & forefinger into a circle. Try to keep the middle part thicker.
- Place the flatten dough in your palm & spoon some sugar mixture to the middle. Pinch to seal & roll into a ball.
- Using a slotted spoon, slowly drop the ball into the boiling water (water must be boiling or it will stick to the bottom of the pan). Cook until the ball floats up & let it stay atop for another 1 minute.
- Then, remove the ball & roll it in grated coconut.
Woon Heng is such a creative plant-based foodie. She creates incredible asian plant-based recipes that inspires people to adopt a plant-based lifestyle.
Instagram: https://www.instagram.com/woon.heng/
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