Onde-onde is a traditional balls of rice cake filled with liquidified palm sugar and coated in grated coconut. This dessert is traditionally made with screwpine leaves or pandan leaves which explains why the balls are usually green in colour. These sweet glutinous rice balls are commonly found in Indonesia, Malaysia, Brunei and Singapore.
See how Roland made this yummy dessert: https://youtu.be/UTqzD9Na9wU
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on behalf of Spice N’ Pans
makes 40 onde onde
450 glutinous rice flour
1 heap tablespoon of tapioca flour or cornflour
85ml of water
200ml of water
150g of palm sugar
4 different food colouring – colours per your preference
300g of grated coconut